Ginger Tea Pumpkin Custard

Desserts

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.

Average Rating: 0

TOTAL TIME: Prep: 15 min.+ standing Bake: 35 min.+ chilling
YIELD: 4 servings.

1. Preheat oven to 325°. In a small saucepan, heat milk, tea bag, cinnamon and star anise until bubbles form around sides 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.
2. Place four 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.
3. 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.