Baked Custard with Ginger
Yield
6 servingsPrep
20 minCook
40 minReady
60 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | tablespoons |
brown sugar
|
|
| ¾ | teaspoon |
ginger
finely grated fresh |
|
| 3 | large |
eggs
lightly beaten |
|
| 2 ½ | cups |
milk
|
|
| ⅓ | cup |
sugar
|
|
| 1 | teaspoon |
vanilla extract
|
|
| ¼ | teaspoon |
cinnamon
|
|
| ¼ | teaspoon |
salt
|
|
| ¼ | teaspoon |
nutmeg
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 45 | ml |
brown sugar
|
|
| 3.8 | ml |
ginger
finely grated fresh |
|
| 3 | large |
eggs
lightly beaten |
|
| 591 | ml |
milk
|
|
| 79 | ml |
sugar
|
|
| 5 | ml |
vanilla extract
|
|
| 1.3 | ml |
cinnamon
|
|
| 1.3 | ml |
salt
|
|
| 1.3 | ml |
nutmeg
|
|
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.
