Ginger Custard Recipe

From Dorothy McNett's Recipe Book.

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Ginger Custard

From Dorothy McNett's recipes at Serve with any sliced fruit of the season, and of course Fortune Cookies!

3 cups milk
3-4 thin slices of ginger root
4 eggs
2 egg yolks
1/2 cup sugar
2 - 3 tablespoons crystalline candied ginger, finely diced

Heat the milk with the slices of ginger root in a glass or ceramic batter bowl 3 - 4 minutes in microwave. Set aside. In another bowl beat / whisk the eggs, egg yolks and sugar 3 - 4 minutes, or until pale yellow and slightly thickened. Discard the ginger root from the warmed milk. Carefully and slowly beat the warm milk into the eggs, beating constantly. Add the crystalline candied ginger. Transfer mixture to a heavy bottomed saucepan and cook over low heat, stirring with a silicone spatula or a whisk until custard thickens. Do not let it boil. Remove from heat and allow to cool about 30 minutes Spoon custard into small serving dishes. Refrigerate several hours or overnight. (or serve it warm and it will be more like a very soft custard) Garnish with any fresh fruit and serve with cookies, etc.

Recipe created 2015-07-19.

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