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Ginger Custard

February 3, 2013

Ginger Custard

When I tasted my ginger creation for the first time I swivelled my hips in delight.  The custard tasted beautiful  I was so proud of myself.  No doubt this has been done before but for me I stumbled upon this recipe in a spur of the moment and have been thinking about new custard recipes since.  OOOOOOO this one’s a keeper.

This recipe was made better from Good Housekeeping Magazine: 101 Quick, Festive Recipes and ideas (December 2012).



500ml full fat milk, 1/4 tsp of seeds from a vanilla pod, 6 medium eggs, 2 tbsps caster sugar, 2 tbsps cornflour, 2 tbsps ground ginger.


1. Pour the milk into a large saucepan.
2. Add the vanilla.
3. Bring the vanilla milk to the boil.
4. Turn off the heat and leave to cool for 5 minutes.
5. Mix the egg yolks, sugar and cornflour into a bowl.
6. Gradually whisk into the milk.
7. Add the ginger to the milk.
8. Heat the custard whisking continuously on a low heat for roughly 5 minutes.


Saffy’s Serving Suggestions:

1. Warm with berries.
2. Warm with Saffy’s home made crumble.
3. Cold with boiled green banana.


From → Desserts

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