GINGER TEA PUMPKIN CUSTARD

Ginger Tea Pumpkin Custard image

I created this recipe when I was first attending photography school. I realized I didn't have any of my usual spices, so out came the ginger tea. The result was wonderful and subtle. Even though I missed my kitchen at home, it was nice to have this comforting pumpkin custard. -Rhonda Adkins, Great Falls, Montana

Provided by Taste of Home

Time 50m

Yield 4 servings.

Number Of Ingredients 9

Ingredients

1 cup whole milk
1 ginger tea bag
1 cinnamon sticks (3 inches)
1 whole star anise
2 large eggs
1-1/2 cups canned pumpkin
2/3 cup sugar
1/8 teaspoon salt
Whipped cream and maple syrup

Steps:

Preheat oven to 325°. In a small saucepan, heat milk, tea bag, cinnamon and star anise until bubbles form around sides of pan. Remove from heat; steep, covered, 10 minutes. Strain milk mixture. In a large bowl, whisk eggs, pumpkin, sugar and salt until blended but not foamy. Slowly stir in hot milk mixture., Place 4 greased 8-oz. ramekins in a baking pan large enough to hold them without touching. Pour egg mixture into cups. Place pan on oven rack; add very hot water to pan to within 1/2-in. of top of cups., Bake 35-40 minutes or until centers are set. Remove cups from water bath immediately to a wire rack; cool 10 minutes. Refrigerate until cold. Serve with whipped cream and syrup.

Nutrition Facts : Calories 234 calories, Fat 5g fat (2g saturated fat), Cholesterol 99mg cholesterol, Sodium 140mg sodium, Carbohydrate 44g carbohydrate (40g sugars, Fiber 3g fiber), Protein 6g protein.