Categories: Desserts, Harned 1994, Herb/spice 
      Yield: 6 servings 
  
      3 tb Brown sugar 
    3/4 ts Finely grated fresh ginger 
      3 lg Eggs; lightly beaten 
  2 1/2 c  Milk 
    1/3 c  Granulated sugar 
      1 ts Vanilla extract 
    1/4 ts Cinnamon 
    1/4 ts Each salt and nutmeg 
  
  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 Enright's Canadian Herb Cookbook_ by Nancy Enright. 
  Toronto: James Lorimer & Company, 1985.  Pg. 59.  ISBN 0-88862-788-2. 
  Electronic format by Cathy Harned.