Recipe

Ginger Custard Recipe

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Ingredients

Directions

Step #1 Heat the half & half in a heavy saucepan over medium low heat just to the boiling point.
Step #2 Add fresh ginger slices & remove this from the heat.
Step #3 Cover up the pan & set aside for about 30 mins.
Step #4 Divide 1/2 c of the crystallized ginger among eight 1/2 c ramekins, just covering the bottoms.
Step #5 Preheat oven to 300*F.
Step #6 Whisk the whole eggs, sugar, egg yolks, & ground ginger together In a large-ish bowl.
Step #7 Heat the half & half just to a boil again.
Step #8 Slowly strain it into the egg mixture(discard the fresh ginger); mix thoroughly.
Step #9 Next, whisk the mixture back into the saucepan & cook over low heat/flame, stirring constantly with a wooden spoon, until the custard just coats the back of the spoon.
Step #10 Be careful not to allow the mixture to actually boil.
Step #11 Divide the custard among the ginger lined ramekins, & set them in a baking dish.
Step #12 Pour hot water into the dish until it reaches two thirds of the way up the sides of the ramekins.
Step #13 Place the dish in the oven, & bake this until a knife inserted in the center on one of the custards comes out clean, about 30 mins.
Step #14 Serve the custard warm or chilled,with a dab of whipped cream on top, sprinkled with the remaining 1/4 c crystallized.
Enjoy the Ginger Custard recipe