Shelly's Recipe

PUMPKIN CUSTARDS WITH GINGER AND CINNAMON

Category: Pudding / Brulee / Flan

1/2 cup pure pumpkin
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 cup packed dark brown sugar
2 cups evaporated milk
1 large egg plus 2 large yolks

Bring 1 quart of water to a boil. Set eight 6-ounce ramekins in a large roasting pan, or two small pans. Adjust oven rack to lower-middle position and heat oven to 325 degrees. Heat pumpkin, ginger and cinnamon in a medium saucepan over medium heat until puree sputters and flavors intensify. Whisk in brown sugar, then evaporated milk, and bring to a simmer.

Meanwhile, whisk egg and yolks into a medium bowl. Gradually whisk hot-pumpkin mixture into eggs, then pour into custard cups. Set pans in oven and carefully pour in enough water to come halfway up sides of cups. Bake until custards set, about 30 minutes. Remove custard cups from baking dish and cool slightly. Chill until ready to serve.

Serve with a dollop of whipped cream, or sprinkle raw sugar on top and torch, brulee-style, until crisp. If you make them in advance, be sure to cover the custards with plastic wrap to prevent a skin from forming. Makes 8.