| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Canadian |
Desserts, Harned 1994, Herb/spice |
6 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Save the baby humans… STOP ABORTION!!”