Categories Dairy Egg Ginger Dessert Bake Freeze/Chill Chill Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 8
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.
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