Pumpkin Custards

• 12 cup canned pumpkin
• 12 teaspoon ground ginger
• 12 teaspoon cinnamon
• 12 cup dark brown sugar
• 2 cups whole milk
• 1 egg, large
• 2 egg yolks, large
• whipped cream

1. Bring a pot of water to boil.
2. In the meantime, set 8 6 ounce ovenproof custard cups in 2 8 inch square pans.
3. Adjust oven rack to lower middle position and heat to 325 degrees.
4. Heat pumpkin and spices in a medium saucepan over medium heat until puree sputters and flavors intensify, 3 to 4 minutes.
5. Whisk in sugar, then ,milk; bring ot a simmer.
6. Meanwhile, whisk egg and yolks in a medium bowl,
7. Gradually whisk hot pumpkin mixture into eggs, then pour in custard cups.
8. Set pans in oven; carefully pour hot water in pans halfway up sides of cups.
9. Bake until custards are set, about 30 minutes.
10. Remove cups from pans and cool slightly.
11. Tear off pieces of plastic wrap and press directly over custards to keep a skin from forming.
12. Refrigerate at least 2 hours (can keep up to 3 days).
13. To serve, garnish chilled custards with whipped cream.

pumpkin, ground ginger, cinnamon, brown sugar, milk, egg, egg yolks, whipped cream

Taken from www.food.com/recipe/pumpkin-custards-445950 (may not work)