from Cottage Journal
Makes 6 servings
3 cups half-and-half
1 teaspoon pumpkin pie spice
1/4 teaspoon ground ginger
6 egg yolks
1 cup sugar, divided
3/4 cup canned pumpkin
1. Preheat oven to 300°.
Place 6 (8-ounce) ramekins in a large baking dish. Fill baking dish with 1/2 inch hot water.
2. In a large saucepan, combine half-and-half, pumpkin pie spice, and ginger. Cook over medium heat, stirring frequently, until mixture comes to a low simmer. Remove pan from heat.
3. In a large bowl, whisk together egg yolks and 3/4 cup sugar. Using a ladle, pour 1 cup hot half-and-half mixture into beaten eggs, whisking constantly. Add another 1 cup hot half-and-half mixture to egg mixture whisking constantly. Add egg mixture to remaining hot half-and-half mixture in pan, whisking constantly until smooth. Whisk in pumpkin. Pour into prepared ramekins. Bake for 45 minutes to 1 hour, or until set and firm. Let stand for 30 minutes, or until cool enough to handle.
4. Remove ramekins from baking dish. Cover, and chill for at least 8 hours.
5. Preheat broiler. Sprinkle custards with remaining 1/4 cup sugar. Broil 5 1/2 inches from heat for 3 to 5 minutes, or until sugar melts. Chill for 15 to 30 minutes before serving.