Pecan-crusted Custard with Peaches and Berries

Description
From Southern Living 2007 Cookoff
 * Prep: 15 minutes | Cook: 3 minutes | Cool: 55 minutes | Chill: 2 Hr | Broil: 3 minutes | Stand: 5 minutes
 * Contributed by Catsrecipes Y-Group
 * Makes 6 servings

Ingredients

 * 2¼ cups milk
 * ⅓ cup pure maple syrup
 * 1 (4.6-oz) package Jell-O Brand vanilla flavor Cook-and-Serve Pudding & Pie

Filling

 * 3 fresh peaches
 * 1 cup pecan halves
 * 2 tbsp pure maple syrup
 * ¾ cups heavy cream
 * 6 tbsp light brown sugar
 * 2 – 3 cups assorted fresh berries
 * garnish: fresh mint leaves

Directions

 * 1) Stir together milk and ⅓ cup maple syrup in medium saucepan.
 * 2) Stir in pudding and pie filling.
 * 3) Bring to a boil over medium heat, stirring constantly.
 * 4) Pour mixture into a medium bowl, and let cool 45 minutes.
 * 5) Meanwhile, peel peaches and cut into slices.
 * 6) Heat pecans in a skillet over medium heat, stirring constantly 3 minutes or until lightly toasted and fragrant.
 * 7) Let cool 10 minutes.
 * 8) Finely chop pecans.
 * 9) Place 4 tsp chopped pecans in each of 6 (6-oz) ramekins.
 * 10) Drizzle 1 tsp maple syrup over pecans in each ramekin.
 * 11) Beat heavy cream at medium speed with electric mixer until stiff peaks form.
 * 12) Fold into cooled milk mixture.
 * 13) Spoon custard mixture mixture evenly into ramekins.
 * 14) Chill 2 hours or until set.
 * 15) Place brown sugar in a small fine wire mesh strainer.
 * 16) Using the back of a spoon, press sugar through strainer onto tops of chilled custards.
 * 17) Arrange ramekins in a shallow roasting or broiler pan filled with ice.
 * 18) Broil 5 inches from heat 2 – 3 minutes until sugar is melted.
 * 19) Let stand 5 minutes to allow sugar to harden.
 * 20) Place ramekins on individual serving plates; arrange peach slices and assorted berries around ramekins.
 * 21) Sprinkle tops of custards with remaining pecans (about 4 tsp each) garnish, if desired.