Posted by: zx6karen on: November 1, 2010
1 | Jeannette
November 2, 2010 at 2:29 pm
I went crustless, made 1/4 of the filling which was enough to fill two ramekins.
I didn’t have any fresh ginger or cinnamon sticks so I subbed ground instead (forgot the measurements, just went with that smelled great) came out wonderfully! Definitely the filling for my pumpkin pie this year!
2 | stephanie
November 2, 2010 at 7:46 pm
Ooh, thanks for the review Jeannette! Now I’m excited. I love pumpkin pie and this ginger custard version sounds delicious. It doesn’t feel like fall here in Florida yet, so maybe these flavors will help it feel like November!
3 | JoVonn
November 2, 2010 at 8:22 pm
I think I may go crustless as well.
4 | Margot
November 2, 2010 at 9:33 pm
I was thinking of going crustless as well, either that or a graham cracker/cookie crust. This one sounds great!
5 | rebecca
November 3, 2010 at 8:35 am
You gals are all low-carbing it! Great idea- I hope I can squeeze this recipe in somewhere- I’m leaving early Friday for a weekend getaway.
6 | Jeannette
November 3, 2010 at 2:06 pm
Squeeze away! If you just make the custard, I swear it’ll take 20 mins prep time TOPS! If you make smaller portions, they take about half the time listed to bake. I think my 2 ramekins were done at 20-25 mins. They puffed and then sank. Done in about an hour!! And totally worth it.
7 | rebecca
November 3, 2010 at 6:01 pm
I cooked it this afternoon- halved the recipe. I will say that the custard still took about 35 minutes to bake- I think it depends on the size of the ramekin. I also stuck it in a water bath.
That said, I LOVE IT!!!!! I could hardly stop at one- I shared the first with my daughter an hour after they were out of the oven, and then I started in on the second one right after dinner… the ginger infused cream is genius.
Love Love Love this dessert.
8 | ferji425
November 4, 2010 at 7:19 am
I planned on sitting this one out because I associate ginger with spicy. Is the ginger flavor really “loud” in this pie?
9 | stephanie
November 4, 2010 at 3:52 pm
I’m confused about the Crushed Cinnamon Sticks. Do you crush it a LOT, into a powder? Or just crush it to break it up, and then when you strain it you get all of those pieces out? Thanks for the help – I’ve never used cinnamon sticks before and I’m kind of excited!
10 | Indecisive Baker
November 5, 2010 at 4:36 pm
I may have to do this one late!! 😦 Our fridge kicked the bucket- so currently I have no where to put ANYTHING! The frozen stuff is good as we have a deep freezer, but the rest is in the cooler in the garage until we can get a truck to get a new one! I’ll attempt this soon though! I can’t wait to see what rolls our for next year! Can’t wait to see how you alls turned out!
11 | Tracey
November 5, 2010 at 9:07 pm
Hi Stephanie! I’ll probably just crush the cinnamon sticks to break them up a bit and like you said, remove them when you strain the mixture. I think the goal is just to infuse the flavor into the custard and that should work fine if the cinnamon sticks are just broken up into a few pieces each.
12 | stephanie
November 6, 2010 at 8:37 am
13 | Andrea at Nummy Kitchen
November 6, 2010 at 12:18 pm
My pie is in the oven right now, it smells delicious!
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