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 35 F. oven for 35 to 4 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.
|
