Baked Custard with Ginger
Submitted by benv
Silky baked egg custard with fresh ginger, brown sugar, cinnamon, and nutmeg. Gently cooked in a water bath for a wobble-in-the-center finish. Serve warm or chilled.
YIELD
6 servingsPREP
20 minCOOK
40 minREADY
60 minBaked Custard with Ginger
There’s something deeply satisfying about a custard that trembles on the spoon.
This one takes the classic baked custard and gives it a warm, spicy twist with freshly grated ginger, a touch of cinnamon, and a whisper of nutmeg.
Brown sugar lines the bottom of each ramekin, creating a caramel-like layer that pools around the custard when you unmold it onto the plate.
Baked gently in a water bath, the texture is impossibly smooth and creamy.
Serve it warm from the oven or chill it for a cool, elegant finish to any meal.
Kitchen Tips
- Fresh ginger only: Dried ground ginger won’t give you the same bright, peppery bite. Grate it finely so it distributes evenly.
- Don’t overbake: Pull the custards when a knife near the edge comes out clean but the center still has a slight wobble. Residual heat finishes the job.
- Hot water bath trick: Pour the hot water into the pan after you’ve placed it on the oven rack. No sloshing, no spills.
- Chill for cleaner unmolding: Cold custards release from the ramekin more easily and hold their shape on the plate.
Ingredients
Directions
Mix brown sugar with ginger and divide evenly onto bottoms of 6 buttered individual custard cups or ramekins.
In medium mixing bowl, blend eggs with milk, sugar, vanilla and seasonings. Pour evenly into prepared custard cups. Place cups in a large pan, then fill with hot water to come halfway up sides of cups (a hot water bath or bain-marie).
Bake at 350℉ (180℃). oven for 35 to 40 minutes, or until knife inserted near edge comes out clean.
Remove cups from bain-marie. Run knife around edges to loosen. Place serving plate over top of cup and carefully invert custard onto plate.
Serve warm or cover, chill and serve cold.
Comments
This sounds like an old fashioned dessert