Ginger Custard
Indulge in the velvety richness of Ginger Custard, a decadent dessert that marries the comforting creaminess of classic custard with the warm, spicy kick of fresh ginger. This sophisticated treat begins with a base of whole milk and heavy cream infused with the bold, aromatic essence of freshly grated ginger, creating a uniquely flavorful foundation. Egg yolks and a touch of cornstarch lend the custard its silky, spoonable texture, while a hint of vanilla balances the spice with a whisper of sweetness. Carefully cooked to perfection and chilled until luxuriously smooth, this elegant dessert is ideal for impressing guests or savoring on a quiet evening. Serve it topped with a sprinkle of ground ginger or a sliver of candied ginger for a stunning presentation. Perfect for lovers of spice-infused desserts, this ginger custard recipe is your ticket to sophisticated comfort in every bite!
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Recipe Information
Ingredients
- 2 tablespoons (grated) Fresh ginger root
- 2 cups Whole milk
- 1 cup Heavy cream
- 0.5 cup Granulated sugar
- 4 large Egg yolks
- 1 tablespoon Cornstarch
- 1 teaspoon Vanilla extract
- 0.125 teaspoon Salt
Instructions
Peel and finely grate 2 tablespoons of fresh ginger root. Set aside.
In a medium-sized saucepan, combine the whole milk, heavy cream, and grated ginger. Heat over medium-low heat until small bubbles form around the edges but do not let it boil. Remove from heat and let the mixture steep for 10 minutes.
Strain the milk-cream mixture through a fine-mesh sieve into a clean bowl to remove the ginger pulp. Press the ginger gently with a spoon to extract as much liquid as possible. Discard the pulp.
In a separate bowl, whisk together the egg yolks, granulated sugar, cornstarch, vanilla extract, and salt until smooth and pale in color.
Gradually and slowly, add the warm milk-cream mixture to the egg yolk mixture, whisking constantly to prevent curdling.
Pour the mixture back into the saucepan and cook over low heat, stirring continuously with a wooden spoon or silicone spatula. Scrape the bottom and sides of the pan frequently to prevent sticking.
Continue to cook until the custard thickens enough to coat the back of the spoon, about 10-12 minutes. Do not let the mixture boil to avoid curdling.
Once thickened, remove the custard from heat and immediately pour it through a clean fine-mesh sieve into serving bowls or ramekins to ensure smoothness.
Let the custard cool slightly, then cover with plastic wrap, pressing the wrap directly onto the surface of the custard to prevent a skin from forming.
Chill the custard in the refrigerator for at least 2 hours or until fully set. Serve cold and garnish with a sprinkle of ground ginger or a candied ginger slice if desired.
Nutrition Facts
Calories |
443 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.6 g | 37% | |
| Saturated Fat | 16.1 g | 81% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 256 mg | 85% | |
| Sodium | 141 mg | 6% | |
| Total Carbohydrate | 34.1 g | 12% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 31.3 g | ||
| Protein | 6.7 g | 13% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 161 mg | 12% | |
| Iron | 0.5 mg | 3% | |
| Potassium | 192 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
