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Ginger Custard

Servings 12 servings


  • 1 vanilla bean split in half and seeds scraped out
  • 16 ounces heavy cream
  • 3/4 cup sugar
  • 1 1/2 tbsp. Ginger Puree
  • 6 egg yolks
  • very small pinch of salt


  1. Combine the cream, half of the sugar, vanilla bean seeds, salt, and the ginger. Bring to a gentle simmer, reduce the heat to low.
  2. Whisk the yolks and the other half of the sugar. Temper the yolks and the hot cream by adding 2 oz of the hot cream to the yolks and whisk. Repeat 2 times.
  3. Add the yolks to the cream in the pan and stir well to mix. Strain immediately. Portion the ginger cream in ramekins, 2-4 ounces.
  4. Place ramekins in a water bath and bake at 300 for approximately 20-30 minutes until set. Watch carefully to avoid overbaking. Allow to cool, cover and refrigerate.

Recipe Notes

Recipe courtesy of Tulkoff Food Products, Inc.