“Infusing milk with ginger tea, cinnamon and star anise gave the custard a beautiful subtle flavor and let the pumpkin really shine,” notes our Featured Foodie, Rhonda with thekitchenwitchblog.com. What a glorious treat!
- 1 cup whole milk
- 1 ginger tea bag
- 1 cinnamon stick
- 1 star anise
- 1½ cups pumpkin puree
- 2 eggs, lightly beaten
- ⅔ cup raw sugar
- pinch of salt
- hot water
- Preheat oven to 350F. Heat milk with ginger tea, cinnamon and anise in a small sauce pan over medium heat. When bubbles form on the edges, turn off and let tea steep for 5 minutes. Strain, dispose of tea bag, cinnamon and anise.
- In a large bowl mixing, combine pumpkin, eggs, sugar and salt. Slowly whisk in infused milk until homogeneous. Pour into 4, 10 ounce greased ramekins.
- Place ramekins in a 13 x 9 inch pan and fill the pan with one inch of hot water (being very cautious not to let the water spill into any of the ramekins). Bake on center rack for 20 to 25 minutes or until solid and an inserted toothpick comes out clean. Remove from oven and let cool.
- Serve with whipped cream or maple syrup.