Ingredients
1 1/2 cups whole milk
1 tablespoon minced peeled fresh ginger
4 large egg yolks
1/2 cup sugar
1/3 cup cinnamon sugar
5 tablespoons all-purpose flour
(make beurre manie)
1 cup solid-pack canned pumpkin
8 large egg whites
crushed ginger snaps (for lining ramekins)
Mint leaves for garnish
Preparation
-Preheat oven to 375°F.
-Butter 8 6-ounce ramekins. In medium, heavy-bottomed saucepan over medium heat, bring milk to boil.
-Add ginger, remove pan from heat, cover, and let steep 30 minutes. Strain and set aside -Whisk together egg yolks and 6 tablespoons of sugar to blanchir. Whisk in flour until well combined. Gradually add hot milk, whisking constantly to prevent curdling. Return yolk mixture to saucepan and set over medium heat. -Cook, whisking constantly, until custard boils and thickens enough to coat back of a spoon, 2 to 3 minutes. Transfer to large bowl, whisk in pumpkin purée, and set aside. -Beat egg whites to stiff peaks, add remaining 6 tablespoons sugar, 1 tablespoon at a time, then beat until stiff but not dry.
-Fold 1/3 of egg whites into pumpkin mixture to lighten, then add mixture to remaining whites, folding in gently but thoroughly.
-Spoon batter into ramekins, filling almost to top. Cook in bain marie for 25-30 min
-Spinkle with powdered sugar, sprig of mint then serve immediately.
