A favourite classic dessert is made even better with aromatic and warm spice notes of ginger and turmeric.
INGREDIENTS 10 SERVINGS
- 7 egg yolks
- 1/4 cup (60 milliliter) granulated sugar
- 1 teaspoon (5 milliliter) Pure Vanilla Extract
- 2 cups (500 milliliter) homogenized milk (3.25%)
- 1 cup (250 milliliter) whipping cream (35%)
- 1 teaspoon (5 milliliter) Ginger Ground
- 1 teaspoon (5 milliliter) Organic Turmeric
- 1/4 cup (60 milliliter) raw sugar or turbinado sugar
- 1 Preheat oven to 325°F (160°C). In large bowl, whisk egg yolks, granulated sugar and vanilla until pale and thickened, about 2 minutes.
- 2 In saucepan over low heat, combine milk, cream, ginger and turmeric; bring to simmer, stirring occasionally. Remove from heat; stirring constantly, slowly add to egg mixture.
- 3 Strain custard through fine-mesh sieve into clean bowl. Divide among 12 small ramekins (about ½ cup/125 mL each); arrange ramekins in shallow roasting pan. Pour in enough warm water to come halfway up sides of ramekins.
- 4 Bake until skin forms on surface, edge is lightly set and custard is still a bit jiggly in centre, 25 to 30 minutes.
- 5 Remove ramekins from pan; let cool on rack. Cover and refrigerate at least 1 hour.
- 6 Sprinkle 1 tsp (5 mL) raw sugar evenly over tops of each custard. Place ramekins on baking sheet; broil, 6 inches (15 cm) from element, watching carefully, until sugar is melted and dark caramel in colour, 1 to 2 minutes. Let cool until custard is set again, about 10 minutes.
Test Kitchen Tip:
• If desired, add ½ tsp (2 mL) finely chopped crystallized ginger to each custard before baking.
• If no, raw or turbinado sugar, replace with 2 tbsp (30 mL) each granulated sugar and packed brown sugar.
• Use large eggs for yolks in this recipe.