PUMPKIN-GINGER CUSTARD

PUMPKIN-GINGER CUSTARD image

Yield 6

Number Of Ingredients 10

2 whole eggs
3 egg yolks
1 1/4 cups milk
1/4 cup heavy cream
1/2 cup granulated sugar
1 cup solid pack pumpkin
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 teaspoon vanilla extract
whipped cream & crystallized ginger slivers for garnish (optional)

Steps:

Heat oven to 325 degrees In a medium bowl, whisk together whole eggs & egg yolks. Whisk in milk, heavy cream and sugar. Add pumpkin, ginger, nutmeg and vanilla and whisk together until well blended. Arrange six custard cups or ramekins in a large baking pan. Divide custard evenly among cups. Place pan on center rack of oven and pour enough hot water into the pan to reach halfway up the sides of custard cups. Cover entire pan loosely with foil. Bake custards one hour or until tops are set (the custards continue to firm up as they chill). Remove custard cups from the pan and let sit until cool enough to handle. Cover with plastic wrap and refrigerate until cold, at least three hours or over night. Before serving, garnish with whipped cream and slivers of crystallized ginger, if desired.