by Loves Food Loves to Eat
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Loves Food Loves to Eat's Notes:
Expand1 14 oz can sweetened condensed milk Ask a question about this ingredient
1 cup milk Ask a question about this ingredient
1 teaspoon pumpkin pie spice Ask a question about this ingredient
1 cinnamon stick Ask a question about this ingredient
A generous pinch of fresh ground nutmeg Ask a question about this ingredient
Preheat oven to 350.
Ask a question about this stepCombine both milks in a saucepan and gently heat until slightly frothy. Turn to low and add cinnamon stick, pie spice, and nutmeg--steep for 3 minutes. Remove from heat and continue steeping for about 10 minutes, until milk is lukewarm. Remove cinnamon stick.
Ask a question about this stepWhisk together the eggs and yolks then whisk this into the milk mixture.
Ask a question about this stepPour mixture into ramekins and place ramekins in a baking dish. Fill baking dish with water (be careful not to get water in ramekins) halfway up side of ramekin.
Ask a question about this stepBake for 40-50 minutes, until solid but still slightly jiggly.
Ask a question about this stepCool until set.
Ask a question about this step1/2 cup white sugar Ask a question about this ingredient
1/2 cup water Ask a question about this ingredient
2 tablespoons dark rum Ask a question about this ingredient
1 cinnamon stick Ask a question about this ingredient
3/4 cups toasted pecans (whole and pieces) Ask a question about this ingredient
Combine water, sugar, and cinnamon stick. Boil for 5 minutes, remove from heat. Remove cinnamon stick, and stir in rum. Add pecans.
Ask a question about this stepServe warm or cool over cool custard cups... with a dollup of whipped cream if you're feelin' fancy.
Ask a question about this step
