¼ cup fresh ginger root , chopped
1 cup milk
2 cups heavy cream
1 cup sugar
2½ Tablespoons water
2 large eggs
½ large egg yolk
1½ cups canned pumpkin purée
¼ teaspoon salt
1/8 teaspoon fresh nutmeg, grated
Preheat the oven to 300°F.
Place the ginger root, milk and cream in a medium saucepan and bring to a boil over medium-high heat. Set aside to steep for 1 hour. Pour through a strainer and discard the ginger root and other solids.
While the ginger is steeping, prepare the ramekins. Place ½ cup of the sugar and the water in a small saucepan and cook until the sugar is caramelized, about 8 minutes. Pour into 8 clean, dry 5-ounce ramekins. Tilt the cups so that the bottoms are evenly covered. Set aside.
Place the eggs, egg yolk, pumpkin purée, the remaining ¼ cup sugar, salt and nutmeg in a large bowl and mix to combine. Add the cooled, strained milk and mix to combine. Pour the custard into the prepared molds. Place in a hot water bath and transfer to the oven.
Bake until the custards jiggle but do not ripple, about 30 to 40 minutes. Cool to room temperature and place plastic wrap directly on the surface. Refrigerate at least 12 hours and up to 2 days.