Pumpkin’s beautiful orange color lets you know it’s loaded with an important antioxidant, beta-carotene. Beta-carotene is one of the plant carotenoids that is converted to vitamin A in the body. Besides being high in vitamin A pumpkin is also a great source of potassium and fiber.
1. Peel fresh ginger using a vegetable peeler or knife. Cut into thin strips.
2. In a medium saucepan combine 3 cups water, 1 cup sugar, and 1 cup thinly sliced, peeled fresh ginger. Bring to boiling; reduce heat. Simmer, covered, for 5 minutes. Remove from heat and let stand for 20 minutes.
3. Preheat oven to 200°F. Remove ginger pieces from liquid and place on a foil-lined baking sheet. Bake about 15 minutes or until ginger is almost dry but still chewy. Remove from oven. Toss ginger in more sugar to coat; cool. Store in airtight container in freezer for up to 2 months.
When I have a little extra time, I make a batch of Crystallized Ginger and keep it in the freezer to have on hand to garnish all kinds of desserts like this custard.
Total Timeunder 1 hour
Make Ahead RecipeYes
OccasionCasual Dinner Party, Family Get-together
Dietary Considerationgluten-free, halal, kosher, peanut free, vegetarian
Taste and Texturecreamy, tangy
Type of Dishdessert
- 2 large eggs
- 1/2 cup sugar
- 3/4 teaspoon ground cinnamon
- 3/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 1 15-ounce can pumpkin
- 1 5-ounce can fat-free evaporated milk
- Whipped cream
- Ground cinnamon
- 1 recipe Crystallized Ginger (see below)
Preheat oven to 350°F. Lightly grease eight 1-cup ramekins. Set aside. In a large bowl combine eggs, sugar, 3/4 teaspoon cinnamon, ground ginger, and salt. Stir in pumpkin and evaporated milk.
Pour into the prepared ramekins. Bake for 15 to 20 minutes or until centers are set. Remove from oven and cool on a wire rack. Top with whipped cream and more cinnamon. Garnish with Crystallized Ginger.
2011 Carol Field Dahlstrom, Inc.