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Ginger custard
A delicious complement to malva pudding, apple crumble, poached fruit and all sorts of fruity desserts.

Ginger custard

Makes: more than 1 litre

Ingredients

250ml full cream milk
700ml cream
1 heaped tbsp finely chopped fresh ginger
8 large egg yolks
200g caster sugar
1 heaped tsp cornflour

Directions

In a heavy-based saucepan, scald the cream, milk and ginger but do not allow to boil. Remove from the heat and set aside to allow the flavours to infuse.

Beat the egg yolks with the caster sugar and cornflour until pale in colour and the sugar has dissolved. Strain the cream mixture, discarding the ginger. Slowly drizzle the hot cream into the egg mixture, stirring continuously to avoid the heat of the cream from “cooking” the eggs. Return the custard to the saucepan and continue stirring over gentle heat until thick enough to coat the back of a wooden spoon.

Serve with stewed fruit, malva pudding or your favourite fruity dessert.

 

Tip: To prevent a skin from forming on the custard before serving, cover with clingfilm so that it is in direct contact with the surface of the custard.

Ingredients

250ml full cream milk
700ml cream
1 heaped tbsp finely chopped fresh ginger
8 large egg yolks
200g caster sugar
1 heaped tsp cornflour

Directions

In a heavy-based saucepan, scald the cream, milk and ginger but do not allow to boil. Remove from the heat and set aside to allow the flavours to infuse.

Beat the egg yolks with the caster sugar and cornflour until pale in colour and the sugar has dissolved. Strain the cream mixture, discarding the ginger. Slowly drizzle the hot cream into the egg mixture, stirring continuously to avoid the heat of the cream from “cooking” the eggs. Return the custard to the saucepan and continue stirring over gentle heat until thick enough to coat the back of a wooden spoon.

Serve with stewed fruit, malva pudding or your favourite fruity dessert.

 

Tip: To prevent a skin from forming on the custard before serving, cover with clingfilm so that it is in direct contact with the surface of the custard.

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