Pumpkin Custards with Ginger and Cinnamon

I made these for a cooking class at work this week - They were incredibly tasty, and super easy!  Highly recommended as a holiday desert this season!

1/2 cup pure pumpkin puree

2/3 teaspoon ground ginger2/3 teaspoon ground cinnamon 1/2 cup packed dark brown sugar1 1/2 cups evaporated milk
1 large egg plus 2 egg yolks

1/2 cup heavy cream

Directions:

Set eight 6-ounce custard cups in two 8-inch square pans. Adjust the oven rack to the lower-middle position and preheat to 325 degrees.

Heat pumpkin, ginger, and cinnamon in a 3 - 4qt saucepan over medium heat until puree sputters and flavors intensify, about 3 minutes. Whisk in brown sugar,  evaporated milk and cream. Bring to a simmer, whisking often.

Meanwhile, whisk egg and yolks in a medium bowl.

Gradually whisk hot-pumpkin mixture into the eggs, then pour into custard cups. Set pans in oven and carefully pour enough hot water in the pan to come halfway up the sides of the cups.

Bake until the custards are set, about 30 - 40 minutes. Remove custard cups from the baking dish with tongs,  and cool slightly. Lay plastic wrap directly over each custard to prevent a skin from forming. Chill until ready to serve.

I topped these with home made ice cream that was semi soft...... yumm

makes 8 custards