Spiced Custard Cups With Pecan Rum Sauce

• Custard Cups
• 1 14 oz can sweetened condensed milk
• 1 cup milk
• 1 teaspoon pumpkin pie spice
• 1 cinnamon stick
• A generous pinch of fresh ground nutmeg
• 3 egg yolks
• 2 whole eggs
• Pecan Rum Sauce
• 1/2 cup white sugar
• 1/2 cup water
• 2 tablespoons dark rum
• 1 cinnamon stick
• 3/4 cup toasted pecans (whole and pieces)

1. Preheat oven to 350.
2. Combine 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.
3. Whisk together the eggs and yolks then whisk this into the milk mixture.
4. Pour 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.
5. Bake for 40-50 minutes, until solid but still slightly jiggly.
6. Cool until set.
7. Combine water, sugar, and cinnamon stick. Boil for 5 minutes, remove from heat. Remove cinnamon stick, and stir in rum. Add pecans.
8. Serve warm or cool over cool custard cups... with a dollup of whipped cream if you're feelin' fancy.

custard cups, condensed milk, milk, pumpkin pie spice, cinnamon, generous, egg yolks, eggs, rum sauce, white sugar, water, dark rum, cinnamon, pecans

Taken from food52.com/recipes/7586-spiced-custard-cups-with-pecan-rum-sauce (may not work)