Gingered Pumpkin Custard

This recipe is from the wonderful Chef Steven Satterfield's book "Root to Leaf". I love this dessert because I love all things pumpkin and anything with ginger. I think this is a very healing recipe as well. It's perfect in every way and is perfect for those that do not like pumpkin pie. The recipe has you roasting your own pumpkin and pureeing the flesh. I, of course, highly recommend doing that because it is the healthiest. But if you are unable to, for a variety of reasons, a good quality, organic canned puree will be just fine. I have also made the custards with half and half to save a few calories and it works well. Be sure not to overcook them. They will set up as they cool. Enjoy!

Gingered Pumpkin Custards from Root to Leaf pg 312 serves 4

1 small baking pumpkin or other small fall squash/ 1 cup pureed pumpkin

Butter for greasing ramekins

1 large egg

½ cup sugar

½ teaspoon ground cinnamon

1/8 teaspoon grated nutmeg, plus more for garnish

Pinch of ground ginger and cloves

1 teaspoon finely chopped fresh ginger

¼ teaspoon fine sea salt

¾ cup heavy cream

½ cup whipped sweetened crème fraiche

Nutmeg for grating

Heat oven to 350 degrees. Using a large knife, cut the pumpkin in half through the stem. Scoop out the seeds and discard (or save seeds to roast for garnish) Place the pumpkin halves cut side down in a roasting pan and pour in ¼ inch water. Roast until the shell is easily pierced with a fork, about 40 minutes. When the cooked pumpkin is cool enough to handle, use a spoon to scoop the flesh from the shell. Transfer to a food processor and puree until smooth. Measure out 1 cup of the puree, save the rest for another use.

Increase oven temperature to 400 degrees. Butter four 5 oz ramekins.

In a medium bowl, whisk the egg until frothy. Whisk in the pureed pumpkin. Then whisk in the sugar, cinnamon, nutmeg, ground ginger, cloves, fresh ginger and salt. Whisk in the heavy cream.

Pour into the prepared ramekins. Place the ramekins in a baking pan and set on the middle rack of the oven. Carefully pour boiling water into the baking pan until it is halfway up the sides of the ramekins. Bake until the custard is just set, 20 to 25 minutes. Cool completely. To serve, top with crème fraiche and grated nutmeg.