Published: by Absolutely Recipes, in the recipes category.

Ginger Tea Pumpkin Custard Recipe.

Ingredients:

1 cup whole milk
1 ginger tea bag
1 cinnamon sticks (3 inches)
1 whole star anise
2 large eggs, room temperature
1-1/2 cups canned pumpkin
2/3 cup sugar
1/8 TSP salt
Whipped cream and maple syrup

Recipe Instructions:

Preheat oven to 325 degrees.
In a small saucepan, heat milk, tea bag, cinnamon and star anise until bubbles form around side of pan.
Remove from heat; steep, covered, 10 minutes.
Strain milk mixture.
In a large bowl, whisk eggs, pumpkin, sugar and salt until blended but not foamy.
Slowly stir in hot milk mixture.
Place 4 greased 8-oz.
ramekins in a baking pan large enough to hold them without touching.
Pour egg mixture into cups.
Place pan on oven rack; add very hot water to pan to within 1/2" of top of cups.
Bake 35-40 minutes or until centers are set.
Remove cups from water bath immediately to a wire rack; cool 10 minutes.
Refrigerate until cold.
Serve with whipped cream and syrup.

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