• 3 tbsps. brown sugar
  • 1 tsp. finely grated, fresh peeled ginger
  • 3 large eggs, lightly beaten
  • 2 1/2 cups cold homogenized or 2 per cent milk
  • 1/3 cup granulated sugar
  • 1 tsp. vanilla extract
  • 1/4 tsp. cinnamon
  • 1/4 tsp. salt
  • 1/4 tsp. nutmeg

Mix brown sugar with ginger and divide evenly into six 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 in preheated 350 degrees F. oven 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 custards onto plates. Custard molds also may be covered, chilled and served cold. Serves six.