Baked custard with ginger
Yield: 6 Servings
Ingredients:
- 3 tb Brown sugar
- 3/4 ts Finely grated fresh ginger
- 3 lg Eggs; lightly beaten
- 2 1/2 c Milk
- 1/3 c Granulated sugar
- 1 ts Vanilla extract
- 1/4 ts Cinnamon
- 1/4 ts Each salt and nutmeg
Instructions:
Mix brown sugar with ginger and divide evenly onto bottoms of 6 buttered individual custard cups or ramekins. In medium mixing bowl blend eggs with milk sugar vanilla and seasonings. Pour evenly into prepared custard cups. Place cups in a large pan then fill with hot water to come halfway up sides of cups (a hot water bath or bain-marie). Bake at 350 F. oven for 35 to 40 minutes or until knife inserted near edge comes out clean. Remove cups from bain-marie. Run knife around edges to loosen. Place serving plate over top of cup and carefully invert custard onto plate. Serve warm or cover chill and serve cold. From _Nancy Enright's Canadian Herb Cookbook_ by Nancy Enright. Toronto: James Lorimer & Company 1985. Pg. 59. ISBN 0-88862-788-2. Electronic format by Cathy Harned.
