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Ginger Creme Custard

Creamy custard with strong flavors
Ginger Creme Custard

If you're looking for something different from pumpkin or gingerbread recipes for the holidays? This dessert is a sweet, creamy custard combined with the strong flavors from ginger root.

This recipe is by Robin Mather Jenkins and was originally published in the Chicago Tribune.

Ready in
55 m
10 m
(prepare time)
45 m
(cook time)
Calories Per Serving


For the classic creme brulee topping, chill the custards 2 hours; sprinkle 1 tablespoon of sugar evenly over the surface of each custard. Place ramekins under broiler until sugar caramelizes, 3-5 minutes.


  • 1 container (1 pint) whipping cream
  • 4 Cups milk
  • 1 piece (4-inches long) ginger root, skin on, chopped
  • 6 egg yolks
  • 2 whole eggs
  • 3/4 Cups sugar


Heat oven to 325 degrees Fahrenheit.

Combine the cream and milk in a large, heavy saucepan; heat over medium-high heat until hot.

Remove from heat; add the ginger.

Cover with plastic wrap.

Let stand 30 minutes.

Whisk the egg yolks, whole eggs and sugar together in a separate bowl until sugar dissolves.

Heat the cream mixture again until hot; slowly add a small amount to the egg mixture, whisking constantly.

Slowly whisk in the remaining cream mixture.

Strain the mixture through a fine strainer; pour into eight 4 1/2-ounce ramekins.

Place in a large, heavy roasting pan.

Add water halfway up the sides of the ramekins; place in oven.

Cook until set but still jiggly in the center, about 45 minutes.