Pumpkin Custards

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 8
• 1/2 cup canned pumpkin
• 1/2 teaspoon ground ginger
• 1/2 teaspoon cinnamon
• 1/2 cup dark brown sugar
• 2 cups whole milk
• 1 egg, large
• 2 egg yolks, large
• whipped cream

Recipe

• 1 bring a pot of water to boil. in the meantime, set 8 6 ounce ovenproof custard cups in 2 8 inch square pans. adjust oven rack to lower middle position and heat to 325 degrees.
• 2 heat pumpkin and spices in a medium saucepan over medium heat until puree sputters and flavors intensify, 3 to 4 minutes. whisk in sugar, then ,milk; bring ot a simmer. meanwhile, whisk egg and yolks in a medium bowl,
• 3 gradually whisk hot pumpkin mixture into eggs, then pour in custard cups. set pans in oven; carefully pour hot water in pans halfway up sides of cups.
• 4 bake until custards are set, about 30 minutes.
• 5 remove cups from pans and cool slightly. tear off pieces of plastic wrap and press directly over custards to keep a skin from forming. refrigerate at least 2 hours (can keep up to 3 days).
• 6 to serve, garnish chilled custards with whipped cream.