Baked custard with ginger
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Brown sugar |
| ¾ | teaspoon | Finely grated fresh ginger |
| 3 | larges | Eggs; lightly beaten |
| 2½ | cup | Milk |
| ⅓ | cup | Granulated sugar |
| 1 | teaspoon | Vanilla extract |
| ¼ | teaspoon | Cinnamon |
| ¼ | teaspoon | Each salt and nutmeg |
Directions
Mix brown sugar with ginger and divide evenly onto bottoms of 6 buttered individual custard cups or ramekins.
In medium mixing bowl, blend eggs with milk, sugar, vanilla and seasonings. Pour evenly into prepared custard cups. Place cups in a large pan, then fill with hot water to come halfway up sides of cups (a hot water bath or bain-marie).
Bake at 350 F. oven for 35 to 40 minutes, or until knife inserted near edge comes out clean. Remove cups from bain-marie. Run knife around edges to loosen. Place serving plate over top of cup and carefully invert custard onto plate.
Serve warm or cover, chill and serve cold.
From _Nancy Enright's Canadian Herb Cookbook_ by Nancy Enright.
Toronto: James Lorimer & Company, 1985. Pg. 59. ISBN 0-88862-788-2.
Electronic format by Cathy Harned.