Ingredients

2 cups heavy cream or half and half
1 ? cups pumpkin puree
4 large eggs, lightly beaten
? cup lightly packed light brown sugar
1 teaspoon cinnamon
? teaspoon ground ginger
1/8 teaspoon freshly grated nutmeg
2 teaspoon grated orange peel
1-2 tablespoons dark rum or bourbon, optional
2 tablespoons minced crystallized ginger
Whipped heavy cream, for garnish
Chopped crystallized ginger, for garnish

Directions

1. Preheat the oven to 350 degrees F. Butter 8 �-cup ramekins or custard cups.
2. In a saucepan, heat cream over medium heat just until small bubbles begin to appear around the edges. Meanwhile, in a bowl, whisk pumpkin, eggs, brown sugar, cinnamon, ginger, nutmeg, orange peel, and rum or bourbon, if desired. Stir in crystallized ginger.
3. Strain warm cream into pumpkin and whisk to combine. Divide mixture among prepared ramekins.
4. Place ramekins in shallow baking dish. Add enough hot water to dish to reach halfway up the sides of the ramekins, and cover the whole dish loosely with a piece of foil. Baked 40 to 45 minutes, until just set; the center of the custard should jiggle slightly when ramekins are tapped lightly. Remove ramekins from baking dish, cool to room temperature, and refrigerate at least 3 hours or overnight.
5. Serve custards with a dollop of whipped cream and a sprinkle of crystallized ginger.

These little pumpkin custards save you the trouble of making a pie crust, which can get soggy when pie is baked too far ahead of serving. They can be baked 2 days ahead and refrigerated until serving time.

Gingered Pumpkin Flan
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