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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|Serving Size: 1 Serving (174g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 116 (42%)|
|Amt Per Serving||% DV|
|Total Fat 12.9g||17 %|
|Saturated Fat 4.2g||21 %|
|Monounsaturated Fat 4.9g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 530.8mg||163 %|
|Sodium 189.4mg||7 %|
|Potassium 227.1mg||6 %|
|Total Carbohydrate 24.2g||7 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 24.1g|
|Protein 16.6g||24 %|
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Calories per serving: 278
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