Recipe - Baked Custard-Style Rice Pudding

3 tablespoon Brown sugar
Three fourths teaspoon Finely grated fresh ginger
3 lg Eggs; lightly beaten
2 One half cup Milk
1/3 cup Granulated sugar
1 teaspoon Vanilla extract
One fourth teaspoon Cinnamon
One fourth teaspoon 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
bainmarie).

Bake at 350 F. oven for 35 to 40 minutes, or until knife inserted near edge
comes out clean. Remove cups from bainmarie. 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 0888627882. Electronic
format by Cathy Harned.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini