Ginger Tea Pumpkin Custard

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,

Ingredients

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

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Directions

Preheat oven to 325°. In a small saucepan, heat milk, tea bag, cinnamon and star anise until bubbles form around side 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

1 serving: 234 calories, 5g fat (2g saturated fat), 99mg cholesterol, 140mg sodium, 44g carbohydrate (40g sugars, 3g fiber), 6g protein.

Ginger Tea Pumpkin Custard

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Ginger Tea Pumpkin Custard

Ingredients

Directions

Nutrition Facts

Triple Berry Mini Pies

Onion-Dijon Pork Chops

Onion-Dijon Pork Chops

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