Best Ginger Custard Recipes

PEAR-GINGER STRUDEL WITH GINGER-CUSTARD SAUCE

Steps:

• For sauce:
• Bring cream, milk, and ginger to simmer in heavy medium saucepan over medium-high heat. Remove pan from heat; steep 15 minutes. Whisk yolks and sugar in medium bowl to blend. Gradually whisk in warm cream mixture; return mixture to saucepan. Stir over medium heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 8 minutes; do not boil. Strain sauce into medium bowl; mix in vanilla. Cover; chill until cold, at least 3 hours and up to 1 day.
• For filling:
• Whisk 1 cup sugar, cornstarch, and mace to blend in small bowl. Whisk cookie crumbs and remaining 1/4 cup sugar in another small bowl to blend. Set both mixtures aside.
• Melt 1/4 cup butter in heavy large skillet over medium heat. Add dried pears and pear brandy. Cover and simmer until brandy is absorbed, about 5 minutes. Mix in fresh pears and lemon peel. Sauté until pears are just tender, about 10 minutes. Add cornstarch mixture. Bring to boil and cook until filling thickens, stirring constantly, about 3 minutes; cool completely.
• Line large baking sheet with parchment paper. Place 1 phyllo sheet on work surface (keep remaining phyllo covered with damp towel). Brush phyllo with melted butter. Top with second phyllo sheet; brush with butter and sprinkle with 1 tablespoon gingersnap crumb mixture. Repeat with 5 more phyllo sheets, butter and crumb mixture. Top with phyllo (8 sheets total); brush with butter. Starting 2 inches in from 1 long side and 21/2 inches in from 1 short side, spoon half of filling in 3-inch-wide by 12-inch-long log parallel to long side. Fold short sides over ends of filling; butter folded edges. Fold nearest long side of phyllo over filling and roll up strudel, enclosing filling. Transfer strudel to prepared sheet, seam side down. Brush with butter. Repeat with remaining ingredients to make second strudel. Place on same sheet, spacing 3 inches from first strudel. (Can be made 1 day ahead. Cover with plastic and refrigerate.)
• Preheat oven to 375°F. Bake strudels until golden brown, about 30 minutes. Cut each on diagonal into 6 slices and serve warm or at room temperature with cold ginger sauce.

GINGER MILK CUSTARD

Steps:

• Peel and grate ginger. Squeeze grated ginger pieces to release juice; measure 2 teaspoons ginger juice and transfer to a bowl.
• Place milk in a saucepan; heat until temperature reaches 160 degrees F to 170 degrees F (71 degrees C to 77 degrees C), about 5 minutes. Add sugar and stir until dissolved; pour into the bowl with ginger juice. Stir mixture immediately and cover with a small plate. Cover the covered bowl with a clean towel; let sit for at least 7 minutes.

TWO-TONE GINGER CUSTARD PIE

Steps:

• On a lightly floured surface and using a lightly floured rolling pin, roll out a disk of dough into a circle about ¼-inch thick. Starting at one end, gently roll up the dough onto the rolling pin. Unfurl the dough over a 9-inch pie plate, preferably ceramic, and press it in lightly, making sure it's lining the plate.
• Trim so that there's about ½ inch of excess dough hanging over the edge of the pie plate. (If the dough feels warm, refrigerate it for 15 minutes.) Tuck the excess dough under itself so it is flush with the edge of the pie plate; leave the pie like this for a straight-edge finish, or crimp as desired. Dock the base and sides all over with a fork and refrigerate at least 30 minutes, and up to 2 hours.
• Place a rack on the bottom shelf of the oven, and place a baking stone, if you have one, on the rack. Heat the oven to 425 degrees. Use a small brush to evenly paint egg wash on the edge of the crust. Cut a square of parchment paper and use it to line the crust. Fill with pie weights (or dried beans) up to the top edge. Place the plate on a baking sheet lined with parchment or foil.
• Transfer the baking sheet to the oven, placing it directly on the baking stone if using. Bake crust until the outer edge is just starting to turn golden brown, 12 to 15 minutes. Remove the parchment and pie weights, and continue to bake until the base appears set, 2 to 4 minutes more. If the dough puffs up anywhere, you can puncture it with a fork. Cool the crust completely. Reduce the oven temperature to 375 degrees.
• Make the filling: Whisk the granulated sugar and flour in a medium bowl to combine. Add the brown sugar and whisk to combine, breaking up clumps with the whisk or your fingers. Add the ginger, nutmeg, cinnamon, clove and salt and whisk to combine.
• Add the milk, cream and vanilla and whisk well to combine. Transfer the pie plate to the prepared baking sheet. Pour the custard into the crust.
• Transfer the baking sheet back to the oven, placing it directly on the baking stone if using. Bake until the crust is evenly golden brown and the custard appears set around the outer edge, 43 to 48 minutes; the center of the pie may still be jiggly, like pumpkin pie or cheesecake, but it will firm up as it cools. Let pie cool completely at room temperature on a rack.
• Make the topping: Use a food processor to grind the freeze-dried mango into a fine powder, or seal it in a plastic bag and crush with a rolling pin. Transfer to a small bowl, and whisk in 2 tablespoons of confectioners' sugar. Wipe out the food processor or use another plastic bag and repeat with the freeze-dried strawberries. Transfer to a small bowl, and whisk in the remaining 2 tablespoons powdered sugar.
• Place an 8 ½-by-11-inch piece of paper over the surface of the pie, leaving half of it exposed. Use a small sifter to sift the mango sugar onto the exposed surface of the pie. Carefully remove the paper, then cover the part of the pie sprinkled with mango sugar. Tap out the small sifter and use it to sift the strawberry sugar over the other side. Carefully remove the paper. If you like, brush any excess powder off the crust. (Save the remaining sugar in airtight containers for another use, such as dusting on baked goods.) It's best to apply the sugar within 2 hours of serving. The pie is best eaten the day it's made; store leftovers in the refrigerator.

GINGER TEA PUMPKIN CUSTARD

Steps:

• Preheat oven to 325°. In a small saucepan, heat milk, tea bag, cinnamon and star anise until bubbles form around sides of pan. Remove from heat; steep, covered, 10 minutes. Strain milk mixture. In a large bowl, whisk eggs, pumpkin, sugar and salt until blended but not foamy. Slowly stir in hot milk mixture., Place 4 greased 8-oz. ramekins in a baking pan large enough to hold them without touching. Pour egg mixture into cups. Place pan on oven rack; add very hot water to pan to within 1/2-in. of top of cups., Bake 35-40 minutes or until centers are set. Remove cups from water bath immediately to a wire rack; cool 10 minutes. Refrigerate until cold. Serve with whipped cream and syrup.

GINGER CUSTARD

Steps:

• Put oven rack in middle position and preheat oven to 325°F.
• Bring sugar, ginger, and water to a boil in a 1-quart heavy saucepan, stirring until sugar is dissolved. Add milk, then return just to a boil and remove from heat. Let stand, covered, 15 minutes.
• Whisk together whole eggs, yolks, and a pinch of salt in a bowl, then gently whisk in hot milk mixture. Pour through a sieve into another bowl, pressing on and then discarding solids. Divide custard among ramekins and cover each tightly with foil.
• Bake in a water bath until set around edges but with centers still wobbly, 35 to 40 minutes. Transfer ramekins to a rack and cool, uncovered, to room temperature, about 45 minutes, then chill, uncovered, 2 hours.

DANIEL SKURNICK'S FRANCO-CHINESE STEAMED GINGER CUSTARD

Steps:

• Set up a steamer. The best choice is a large bamboo steamer over a wok. If you have a smaller collapsible steamer insert that fits into a pot, you'll probably have to make the custard in two batches.
• Add water to the wok or pot, and bring to a boil; keep at a simmer. Set out 6 6-ounce heatproof custard cups, teacups or bowls.
• Place a strainer over a bowl, and using a fine rasp-type grater, grate the ginger into the strainer. Push the ginger through the strainer. You need 2 teaspoons of juice. If some pulp is included, that's fine.
• In a separate bowl, gently whisk the yolks and sugar together until blended. Whisk in the milk, the half and half and the ginger juice. Strain the mixture into the 6-ounce cups or bowls. Seal each with a piece of microwave-safe plastic wrap or foil.
• Place the cups in the steamer, cover the steamer or pot and adjust the heat so that the water is at a steady medium simmer. Steam about 17 to 22 minutes, until the custards are set. Tap the cup lightly to test for doneness; it's O.K. if you have a small wobbly spot in the center.
• Very carefully transfer the cups to a rack, uncover and let rest for about 15 minutes. Refrigerate for at least 2 hours, or cover and chill for as long as 1 day. Repeat with the rest of the batch, if necessary.
• Serve cold, with or without the spiced caramel syrup poured over.

GINGER CUSTARD

Steps:

• Heat the half and half in a heavy saucepan over medium low heat just to the boiling point. Add fresh ginger slices and remove from the heat. Cover the pan and set aside for about 30 minutes.
• Divide 1/2 cup of the crystallized ginger among eight 1/2 cup ramekins, just covering the bottoms.
• Preheat oven to 300*F.
• Whisk the whole eggs, egg yolks, sugar, and ground ginger together in a large bowl.
• Heat the half and half just to a boil again. Slowly strain it into the egg mixture(discard the fresh ginger); combine thoroughly. Next, whisk the mixture back into the saucepan and cook over low heat, stirring constantly with a wooden spoon, until the custard just coats the back of the spoon. Be careful not to allow the mixture to actually boil.
• Divide the custard among the ginger lined ramekins, and set them in a baking dish. Pour hot water into the dish until it reaches two thirds of the way up the sides of the ramekins. Place the dish in the oven, and bake until a knife inserted in the center on one of the custards comes out clean, about 30 minutes.
• Serve the custard warm or chilled,with a dab of whipped cream on top, sprinkled with the remaining 1/4 cup crystallized. Enjoy!

GINGER CUSTARD DESSERT

Steps:

• To make the syrup, heat the water and 1/4 cup sugar in a small saucepan over medium heat, stirring to dissolve the sugar.
• When the sugar is dissolved, add the fresh ginger.
• Stir to distribute sugar, then bring the mixture to a boil over medium-high heat. Reduce the heat and simmer the syrup uncovered for 5 minutes.
• Remove the pan from the heat.
• In another pan combine the milk, 2 tablespoons sugar, and the minced preserved ginger.
• Stir over medium heat until the milk comes to a scalding temperature, just short of a simmer, then remove the pan from the heat. Scrape the fresh ginger syrup into the milk mixture, and stir well to blend.
• Cover and steep 20 minutes to infuse the milk.
• In a small bowl beat the egg yolks and 1/4 cup sugar until the mixture is pale yellow, thick, and falls in ribbons from the beater.
• Put the heavy cream in a medium-size bowl. Nest the cream bowl in a larger one lined with ice cubes and place in a large, fine mesh strainer alongside.
• When the steeping time is up, bring the milk mixture to scalding again, stirring. Slowly add 1/4 of the scalded milk to the egg mixture, whisking constantly to temper the eggs, then pour the egg mixture back into the remaining milk, continuing to whisk.
• Cook over moderate heat, whisking slowly but steadily until the mixture reaches the custard stage, thick enough to coat and cling to the back of a spoon, 180 degrees on an instant-reading thermometer.
• Do not let the mixture boil lest the eggs scramble.
• Immediately pour the custard through the strainer and into the bowl of cream set over ice.
• Scrape the pot clean, then slowly stir the liquid trapped in the strainer in order to coax it through the mesh.
• Press firmly and repeatedly on the ginger to extract all the liquid, then finally scrape the bottom of the strainer to claim every last drop for the cream.
• Discard the ginger solids. Allow the cream mixture to cool completely, stirring occasionally.
• Once cool, the mixture may be sealed airtight and refrigerated for 1 - 2 days before freezing.
• Freezing the cream:.
• Just before freezing, adjust the mixture with 1/2 - 3/4 teaspoon fresh lemon juice, stirring and tasting after every several drops just until the ginger flavor is perceptibly heightened by the lemon.
• Freeze in an ice cream maker according to the manufacturer's instructions.
• When the freezing process is completed, pack the ice cream into a clean plastic container, poking deep into the mixture, then pressing it with a spoon or spatula to eliminate any air bubbles.
• Press a piece of plastic wrap directly on the surface of the ice cream to prevent the formation of ice crystals, then return the mixture to the freezer for at least 2 hours to firm up and "ripen.".
• If frozen solid, allow the ice cream to soften slightly in the refrigerator before serving. For the full flavor and bouquet, it should be eaten slightly soft.

PUMPKIN CUSTARD WITH GINGER SNAPS

Steps:

• 1. Preheat oven to 350 degrees. Separate 8 eggs--whites from yolks. In a medium bowl, whisk egg yolks until creamy in color. Add pumpkin, 1/2 cup sugar, vanilla, 1 3/4 cups of heavy cream, and pumpkin pie spice. Mix well and cook in a double boiler until a spoon is coated with put in the custard. Pour custard into an 8 X 8 pan or individual little custard dishes (about 8).
• 2. (Place cups in a pan with an inch of water). Bake for 15 minutes then mix the cup of pulverized gingersnaps mixed with the tablespoon of melted butter and sprinkle on top of the half-baked custard cups. Return the cups to the oven and finish baking another 15-20 minutes. Watch it and check at about 10 minutes in case your oven bakes differently. Remove when a spoon inserted comes out clean.
• 3. Allow the custard to cool to room temperature. Mix the pumpkin pie spice, whipping cream and sugar until whipped cream peaks. Spoon on top of custard and serve. This is very rich and delicious but I think it would be interesting to try brown sugar in the final whipped cream topping or even maple syrup flavoring!

LITTLE STEAMED GINGER PUDDINGS WITH COCONUT CUSTARD

Steps:

• Lightly butter 4 (8-ounce) pudding basins. In the bowl of a heavy-duty mixer or in a medium bowl using a hand held mixer, cream the butter and sugar together until the mixture is pale and creamy, about 5 minutes. Add the eggs, a little at a time, beating well after each addition. Stir in the crystallized ginger. Fold in a few spoonfuls of the sifted flour into the bowl, alternating with spoonfuls of the milk, until both ingredients are used up and you have a smooth batter. Divide the pudding among the basins.
• Quarter a sheet of parchment paper and fold a thin pleat down the middle of each mini-sheet. Place a piece over each basin and tie them down with string. Place the puddings in a steamer over a saucepan of gently simmering water and steam for 40 minutes or until the puddings are cooked through. Check the water level in the saucepan from time to time, adding more as needed. Switch off the heat and serve the puddings with the coconut custard and a sprinkling of crystallized ginger.
• In a small pan, whisk together the coconut cream, egg yolks, sugar, and cornstarch. Stir, without boiling, over low heat for 5 to 10 minutes, or until the custard has thickened enough to coat the back of your wooden spoon.

GINGER CUSTARD SAUCE

Steps:

• In a small saucepan bring cream, ginger, zest, and coriander seeds just to a boil. Remove pan from heat and let mixture stand, covered, 15 minutes.
• In a bowl with an electric mixer beat yolks with sugar until mixture is thick and pale and forms a ribbon when beaters are lifted. Whisk yolk mixture into cream and heat mixture over moderately low heat, whisking, until a candy thermometer registers 160°F. Remove pan from heat and stir in vanilla. Strain sauce through a fine sieve into a bowl.
• Serve sauce, warm or chilled, with fresh berries, poached fruit, or pound cake.

PUMPKIN CUSTARD WITH PECAN-GINGER TOPPING

Steps:

• Preheat oven to 325F. Coat two 8-oz custard cups or small casseroles with nonstick cooking spray.
• In a bowl, beat the egg and stir in 1/4 cup brown sugar, vanilla, salt, 1/4 teaspoon ground cinnamon, allspice, ginger and nutmeg.
• Mix in pumpkin and evaporated milk.
• Divide evenly between the 2 prepared dishes.
• Bake for 20 minutes.
• For the Topping: Combine 1 tablespoon brown sugar, flour and cinnamon in a small bowl. Cut in cold butter until crumbly. Stir in pecans and candied ginger.
• When custard has baked 20 minutes, sprinkle topping over each custard. Bake another 15 minutes, or until knife inserted in center comes out clean.
• Cool for 10 minutes if serving warm. Cool to room temperature otherwise. Serve topped with a dollop of whipped topping, if using.

FAUX TART WITH INSTANT LEMON GINGER CUSTARD

Steps:

• Sprinkle the crumbled cookie into the bottom of a large ramekin, small glass jar, or small shallow bowl. Drizzle the crumbs with honey, then use a fork to combine the two and then to lightly pack down the mixture. Transfer to the freezer while you make the custard.
• Grate the ginger, then press the grated ginger through a fine-mesh strainer into a small bowl. You should have about a teaspoon of ginger juice.
• Pour the cream into a small saucepan set over medium heat, stir in the sugar, and bring the mixture to a boil. Let it boil for about 5 minutes, then remove from the heat and stir in the ginger juice and lemon juice. Let the mixture cool in the saucepan for about 20 minutes.
• Pour the warm cream mixture into the ramekin over the crumbs, and refrigerate until the cream has set, at least 30 minutes but possibly longer, depending on the depth of the container and the fat content of the cream. (Or you can make it the day before; cover it with a piece of plastic wrap pressed tightly on the surface of the cream.) The custard will be softly set, like a pudding, not firm like a flan.
• Top with the berries and eat.

CRACKER BARREL PUMPKIN CUSTARD N' GINGER SNAPS

Steps:

• Preheat oven to 350 degrees. Crack open 8 eggs, and separate the whites from the yolks. In a medium sized glass bowl add egg yolks and whisk until they are creamy. Add pumpkin,1/2 cup sugar, vanilla, 1 3/4 cups of heavy cream, and pumpkin pie spice and combine until all are incorporated. Cook custard mixture in a double boiler, and stir until custard has thickened, and a spoon remains coated when inserted into custard. Pour custard into either 8 custard dishes, or an 8 x 8 baking dish. Bake custard for about 30-35 minutes or until a spoon is inserted comes out clean. Halfway through the baking process combine the 1 cup gingersnaps and 1 tablespoon melted butter, and sprinkle the crumb mixture over the custard while it is baking by removing the dishes from the oven, adding gingersnap crumb mixture and returning the dishes to the oven to finish baking. If you are using small individual custard dishes check the custard at 20-25 minutes.Allow the custard to cool to room temperature. Just before serving mix the pumpkin pie spice infused whipped cream by whisking together the 1 cup whipping cream, 1 tablespoon granulated sugar, and 1/4 teaspoon pumpkin pie spice until the whipped cream is thickened.

GINGER PUMPKIN CUSTARD ICE CREAM

Steps:

• To a medium saucepan, add the buttermilk, creamer or half and half, salt, brown sugar, honey, ginger paste, and pumpkin. Heat slowly over medium heat, stirring often.
• To a medium-sized bowl, add the eggs, and whisk vigorously until creamy and smooth.
• When the pumpkin mixture is very hot (not boiling), use a ladle to add a little at a time of the hot liquid to the eggs, whisking to incorporate. When the tempered eggs are warm, whisk them into the pan on the stove.
• Add the spices - cinnamon, allspice, nutmeg, cloves. Continue cooking the custard - stirring constantly - until it is thick enough to coat the back of a spoon. This process will take about 6 to 8 minutes.
• Pour the custard into a sealable container. Chill thoroughly. (See notes).
• When the mixture is cold, proceed with freezing your ice cream according the instructions on your specific freezer. My counter top Cuisinart requires 20-25 minutes depending how cold it is when it starts.
• When the ice cream is frozen, scoop into individual dishes and garnish with slivered candied ginger, or scoop into a freezer container for later. Enjoy!

CHAI CHOCOLATE CUSTARD WITH GINGER CREAM

Steps:

• Preheat the oven to 300 degrees. Combine all spices and place in a mortar. Using the pestle, crush them. Set aside. In a medium saucepot, combine the heavy cream, milk, and sugar. Bring to a scald. Pull from heat. Add the crushed spices and allow to infuse for about 10 minutes. Add the chopped chocolate. Stir until the chocolate has melted and the mixture is smooth. At this time mixture should be heated slightly, the tea added and infused for 10 minutes. After the infusing process, add a small amount of warm mixture the yolks and temper. Add entire yolk mixture back to the custard, stir. At this point the entire mixture should be passed through a chinois. Pour custard base into desired ovenproof dishes. Fill about 2/3 full allowing room for the ginger cream. Bake in a water bath just until set. Allow the custard to sit at room temperature to cool for about 30 minutes. Chill.
• For the Ginger Cream: Combine heavy cream, milk and sugar. Bring to a scald. Pull from the flame. Add ground ginger and allow to infuse for about 15 minutes. In the meantime, presoak a gelatin leaf in cool water. Pass milk mixture through a chinois. Add gelatin and stir until dissolved. Cool mixture in ice bath while stirring. Just before it sets, pour ginger cream over the top of the baked chocolate custard. The top should be smooth and just the white should be showing. Chill and allow the Ginger Cream to set.

PUMPKIN-GINGER CUSTARD

Steps:

• Heat oven to 325 degrees In a medium bowl, whisk together whole eggs & egg yolks. Whisk in milk, heavy cream and sugar. Add pumpkin, ginger, nutmeg and vanilla and whisk together until well blended. Arrange six custard cups or ramekins in a large baking pan. Divide custard evenly among cups. Place pan on center rack of oven and pour enough hot water into the pan to reach halfway up the sides of custard cups. Cover entire pan loosely with foil. Bake custards one hour or until tops are set (the custards continue to firm up as they chill). Remove custard cups from the pan and let sit until cool enough to handle. Cover with plastic wrap and refrigerate until cold, at least three hours or over night. Before serving, garnish with whipped cream and slivers of crystallized ginger, if desired.

DANIEL SKURNICK'S FRANCO-CHINESE STEAMED GINGER CUSTARD

Steps:

• Set up a steamer. The best choice is a large bamboo steamer over a wok. If you have a smaller collapsible steamer insert that fits into a pot, you'll probably have to make the custard in two batches. Add water to the wok or pot, and bring to a boil; keep at a simmer. Set out 6 6-ounce heatproof custard cups, teacups or bowls. Place a strainer over a bowl, and using a fine rasp-type grater, grate the ginger into the strainer. Push the ginger through the strainer. You need 2 teaspoons of juice. If some pulp is included, that's fine. In a separate bowl, gently whisk the yolks and sugar together until blended. Whisk in the milk, the half and half and the ginger juice. Strain the mixture into the 6-ounce cups or bowls. Seal each with a piece of microwave-safe plastic wrap or foil. Place the cups in the steamer, cover the steamer or pot and adjust the heat so that the water is at a steady medium simmer. Steam about 17 to 22 minutes, until the custards are set. Tap the cup lightly to test for doneness; it's O.K. if you have a small wobbly spot in the center. Very carefully transfer the cups to a rack, uncover and let rest for about 15 minutes. Refrigerate for at least 2 hours, or cover and chill for as long as 1 day. Repeat with the rest of the batch, if necessary. Serve cold, with or without the spiced caramel syrup poured over.