Try this Baked Custard with Ginger recipe, or contribute your own. "Herbs" and "Desserts" are two tags used to describe Baked Custard with Ginger.
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 Enrights Canadian Herb Cookbook_ by Nancy Enright. Toronto: James Lorimer & Company, 1985. Pg. 59. ISBN 0-88862-788-2. Electronic format by Cathy Harned.
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