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