3 Tablespoons Brown Sugar
3/4 teaspoon Finely Grated Fresh Ginger
3 large Eggs, lightly beaten
2 1/2 cups Milk
1/3 cup Granulated Sugar
1 teaspoon Vanilla Extract
1/4 teaspoon Cinnamon
1/4 teaspoon Salt
1/4 teaspoon Nutmeg
Mix brown sugar with ginger and divide evenly onto bottoms of 6 buttered individual custard cups. 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.
