Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 tb Brown sugar
3/4 ts Finely grated fresh ginger
3 lg Eggs; lightly beaten
2 1/2 c Milk
1/3 c Granulated sugar
1 ts Vanilla extract
1/4 ts Cinnamon
1/4 ts Each salt and nutmeg

Mix brown sugar with ginger and divide evenly onto bottoms of 6
buttered individual custard cups or ramekins.

In medium mixing bowl, blend eggs with milk, sugar, vanilla and
seasonings. Pour evenly into prepared custard cups. Place cups in a
large pan, then fill with hot water to come halfway up sides of cups
(a hot water bath or bain-marie).

Bake at 350 F. oven for 35 to 40 minutes, or until knife inserted
near edge comes out clean. Remove cups from bain-marie. Run knife
around edges to loosen. Place serving plate over top of cup and
carefully invert custard onto plate.

Serve warm or cover, chill and serve cold.

From _Nancy Enright's Canadian Herb Cookbook_ by Nancy Enright.
Toronto: James Lorimer Company, 1985. Pg. 59. ISBN 0-88862-788-2.
Electronic format by Cathy Harned.

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