Pumpkin Ginger Custard

July 24, 2006

Pumpkin Ginger Custard

Shelly Adrian, Tucson CSA

You’ll need six oven-proof ramekins or custard cups
Cool three hours before serving.

1. preheat oven to 325 degrees F

2. Whisk together:
two whole eggs plus 3 egg yolks
1 1/4 c. milk
1/4 c. heavy cream
1/2 c. sugar

3. Add and whisk till well-blended:
1 c. pumpkin puree
1 tsp ground ginger
1/4 tsp ground nutmeg
1 tsp vanilla extract

4. Arrange 6 ramekins in a large baking dish. Divide the custard equally among them. Place the pan on the center rack in the oven. Pour enough water in the baking dish to reach halfway up the sides of the ramekins. Cover entire pan loosely with tinfoil.

5. Bake one hour or til the tops are set. They will firm as they cool also.

6. Remove and cool. Refrigerate at least 3 hours before serving. Serve with whipped cream and a garnish of crystallized ginger.

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