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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
  • Total Time
    Prep: 15 min.+ standing Bake: 35 min.+ chilling
  • Makes
    4 servings

Ingredients

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

Directions

  • 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.
  • 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.
  • 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.

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