Ginger Custard – a delicious recipe with sugar, fresh ginger, water, milk, eggs, egg yolks. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Put oven rack in middle position and preheat oven to 325u00b0F.
2
Bring sugar, ginger, and water to a boil in a 1-quart heavy saucepan, stirring until sugar is dissolved. Add milk, then return just to a boil and remove from heat. Let stand, covered, 15 minutes.
3
Whisk together whole eggs, yolks, and a pinch of salt in a bowl, then gently whisk in hot milk mixture. Pour through a sieve into another bowl, pressing on and then discarding solids. Divide custard among ramekins and cover each tightly with foil.
4
Bake in a water bath until set around edges but with centers still wobbly, 35 to 40 minutes. Transfer ramekins to a rack and cool, uncovered, to room temperature, about 45 minutes, then chill, uncovered, 2 hours.
317
kcal
Calories
13
g
Fat
34
g
Carbs
17
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1/2 cup sugar, 1/4 cup finely chopped fresh ginger (left unpeeled; 1 1/8 ounces), 1/4 cup water, 1 3/4 cups whole milk, and more.
Yes, Ginger Custard falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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