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!

Nutriscore Rating: 53/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

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

Directions

Step 1

Peel and finely grate 2 tablespoons of fresh ginger root. Set aside.

Step 2

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.

Step 3

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.

Step 4

In a separate bowl, whisk together the egg yolks, granulated sugar, cornstarch, vanilla extract, and salt until smooth and pale in color.

Step 5

Gradually and slowly, add the warm milk-cream mixture to the egg yolk mixture, whisking constantly to prevent curdling.

Step 6

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.

Step 7

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.

Step 8

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.

Step 9

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.

Step 10

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

Serving size	921 grams (921.0g)

Amount per serving	% Daily Value*
Calories	1751

Total Fat 113.80g	146%
Saturated Fat 63.50g	318%
Polyunsaturated Fat 0.50g
Cholesterol 1037mg	346%
Sodium 594mg	26%
Total Carbohydrate 135.00g	49%
Dietary Fiber 0.30g	1%
Total Sugars 124.60g
Protein 27.00g	54%

Vitamin D 288IU	1440%
Calcium 695mg	53%
Iron 2mg	11%
Potassium 865mg	18%

*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.

Source of Calories

Fat: 61.2%

Protein: 6.5%

Carbs: 32.3%