Pumpkin-Praline Custards

Ingredients

• 0.8 cup pumpkin puree canned
• 2 large egg whites 
• 2 large eggs 
• 1.5 teaspoons ground cinnamon 
• 0.5 teaspoon nutmeg 
• 0.3 cup pecans chopped
• 0.3 teaspoon salt 
• 1.5 cups soymilk 
• 0.3 cup sugar 
• 0.7 cup sugar 
• 0.5 teaspoon vanilla extract 
• 2 tablespoons water 

Equipment

• bowl
• frying pan
• baking sheet
• oven
• knife
• whisk
• wire rack
• baking pan

Directions

1. Preheat oven to 32
2. Combine first 9 ingredients in a bowl; stir well with a whisk. Divide pumpkin mixture evenly among 6 (6-ounce) custard cups coated with cooking spray.
3. Place cups in a 13 x 9inch metal baking pan; add hot water to pan to a depth of 1 inch.
4. Bake at 325 for 50 minutes or until a knife inserted in center comes out clean.
5. Remove the cups from pan; cool completely on a wire rack. Cover and chill at least 3 hours.
6. Combine 1/4 cup sugar and 2 tablespoons water in a small skillet. Cook over medium-high heat 4 minutes or until golden, stirring occasionally.
7. Remove from heat, and stir in pecans. Immediately scrape pecan mixture onto a baking sheet coated with cooking spray, spreading evenly; cool completely. Break praline into small pieces.
8. Sprinkle over custards.