One 6x1-inch piece fresh ginger, unpeeled, sliced thinly, and coarsely chopped
2 cinnamon sticks, crushed
1 cup heavy cream
¼ cup whole milk
2 large eggs
2 large egg yolks
⅔ cup sugar
½ teaspoon kosher salt
2 cups fresh or canned pumpkin puree
Preheat oven to 350ºF.
In a small saucepan over medium heat, combine the ginger, crushed cinnamon sticks, heavy cream, and milk to scalding. Remove from the heat, cover, and let steep for 10 minutes. Return the saucepan to medium heat and bring back to scalding.
Meanwhile, in a medium bowl, whisk together the eggs, egg yolks, sugar, and salt until pale yellow. Whisk in the hot ginger cream little by little, until combined. Strain the mixture into a clean pitcher and set aside.
In a separate bowl, briefly whisk the pumpkin puree until smooth. Slowly whisk in the ginger custard until incorporated.
Pour the pumpkin custard into individual ramekins. Place the ramekins into a roasting dish and pour hot water halfway up around the dishes. Bake for 30-35 minutes, or until set — the center is no longer jiggly. Remove to a wire rack to cool.