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Set eight 6-ounce custard cups in two 8-inch square pans. Adjust the oven rack to the lower-middle position and preheat to 325 degrees.
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Heat pumpkin, ginger, and cinnamon in a 3 – 4qt saucepan over medium heat until puree sputters and flavors intensify, about 3 minutes.
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Whisk in brown sugar, evaporated milk and cream. Bring to a simmer, Kitching often.
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Meanwhile, Kitch egg and yolks in a medium bowl.
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Gradually Kitch hot-pumpkin mixture into the eggs, then pour into custard cups.
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Set pans in oven and carefully pour enough hot water in the pan to come halfway up the sides of the cups.
- Bake until the custards are set, about 30 – 40 minutes.
- Remove custard cups from the baking dish with tongs, and cool slightly.
- Lay plastic wrap directly over each custard to prevent a skin from forming.
- Chill until ready to serve.