Prep 10 mins
Cook 45 mins
This soothing custard is sparked by the bite of fresh and crystallized ginger. Adapted from the New Basics Cookbook.
- 3 cups half-and-half
- 10 slices fresh ginger, peeled (1/4-inch thick)
- 3⁄4 cup crystallized ginger, chopped
- 3 whole eggs
- 2 egg yolks
- 1⁄4 cup sugar
- 3⁄4 teaspoon ground ginger
- 1 cup heavy cream, whipped (or whipping)
- Heat the half and half in a heavy saucepan over medium low heat just to the boiling point. Add fresh ginger slices and remove from the heat. Cover the pan and set aside for about 30 minutes.
- Divide 1/2 cup of the crystallized ginger among eight 1/2 cup ramekins, just covering the bottoms.
- Preheat oven to 300*F.
- Whisk the whole eggs, egg yolks, sugar, and ground ginger together in a large bowl.
- Heat the half and half just to a boil again. Slowly strain it into the egg mixture(discard the fresh ginger); combine thoroughly. Next, whisk the mixture back into the saucepan and cook over low heat, stirring constantly with a wooden spoon, until the custard just coats the back of the spoon. Be careful not to allow the mixture to actually boil.
- Divide the custard among the ginger lined ramekins, and set them in a baking dish. Pour hot water into the dish until it reaches two thirds of the way up the sides of the ramekins. Place the dish in the oven, and bake until a knife inserted in the center on one of the custards comes out clean, about 30 minutes.
- Serve the custard warm or chilled,with a dab of whipped cream on top, sprinkled with the remaining 1/4 cup crystallized. Enjoy!
What a refreshing, light dessert! I used fat-free half-and-half and Splenda. Really loved the ginger in this!. I may try it in a custard pie also!
Delicious and different from traditional custard which we enjoyed very much. I used a bit less of the crystalized ginger (ran out of) than called for and forgot the whipped cream for the topping -- but we really enjoyed this simple dessert which we wil be having again soon! Thanks for sharing this keeper!