Nutritional Info

Nutrition Facts

Serving Size 1 (224g)

Calories 320
Calories from Fat 72 (23%)
Amount Per Serving %DIV
Total Fat 8g 12%
Saturated Fat 5.1g 26%
Monounsaturated Fat 2.4g
Polyunsaturated Fat 0.6g
Trans Fat 0.0g
Cholesterol 28.9mg 10%
Sodium 424.2mg 18%
Potassium 198.2mg 4%
Total Carbohydrate 47.5g 16%
Dietary Fiber 2.1g 9%
Sugars 20.8g
Protein 12.8g 26%

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Pecan Crusted Custard With Peaches And Berries

Recipe Description
An easy custard recipe with fresh summer peaches and fragrant toasted pecans. The combination of maple syrup and brown sugar make a great crunchy topping.
Prep time
3 hr
Cook time
16 min
Ready In
3 hr 16 min


Serves Tool

Serves To:USMetric
2 1/4 Cup(c)  milk
2 Tablespoon(T)  pure maple syrup
4 1/2 Ounce(oz)  vanilla flavor cook and serve pudding and pie filling
3   fresh peaches
1 Cup(c)  pecan halves
2 Tablespoon(T)  pure maple syrup
3/4 Cup(c)  heavy cream
6 Tablespoon(T)  domino light brown sugar
3 Cup(c)  assorted fresh berries


Stir together milk and 1/3 cup maple syrup in a medium saucepan. Stir in pudding and pie filling. Bring to a boil over medium heat, stirring constantly. Pour mixture into a medium bowl, and let cool 45 minutes. Meanwhile, peel peaches, if desired. Cut peaches into slices. Heat pecans in a skillet over medium heat, stirring constantly, 3 minutes or until lightly toasted and fragrant. Let cool 10 minutes. Finely chop pecans. Place 4 tsp. chopped pecans in each of six 6 ounce ramekins. Drizzle 1 tsp. maple syrup over pecans in each ramekin. Beat heavy cream at medium speed with an electric mixer until stiff peaks form. Fold into cooled milk mixture. Spoon custard mixture evenly into ramekins. Chill 2 hours or until set. Place brown sugar in a small fine wire mesh strainer. Using the back of a spoon, press sugar through strainer onto tops of chilled custards. Arrange ramekins in a shallow roasting or broiler pan filled with ice. Broil 5 inches from heat 2 to 3 minutes or until sugar is melted. Let stand 5 minutes (to allow sugar to harden). Place ramekins on individual serving plates. Arrange peach slices and assorted berries around ramekins. Sprinkle tops of custards with remaining pecans, about 4 tsp. each. Garnish, if desired.

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