Spiced Pumpkin Custards
1 1/4 C. half-and-half
2/3 C. canned pumpkin purée
2 large eggs
1/2 C. packed dark brown sugar
1 t. pumpkin pie spice or ground ginger
2 T. bourbon or dark rum (optional)
Preheat the oven to 350° F. and put on a teakettle of water. In a small
saucepan, bring the half-and-half to a simmer. In a mixing bowl, whisk together
the pumpkin, eggs, brown sugar, spice and optional liquor. Slowly whisk the hot
half-and-half into the egg mixture until well blended.
Divide the custard among six 6-ounce custard cups. Place in a baking pan and
pour hot water halfway up the sides of the cups. Bake until nearly set in the
center, 25-30 minutes.
Remove the cups from the water bath. Let cool for a few minutes to serve warm
and soft, or cool them, then refrigerate for up to 8 hours.