Preparation:
Preheat oven to 350
degrees F. Adjust oven rack to center position. Lightly butter (or use
non-fat vegetable spray) six (6-ounce) custard cups and set them into a
large baking dish. If cooking custards in a metal pan, cover the bottom
of the pan with a layer of newspaper to ensure an even temperature on
the bottom.
In a saucepan over medium
heat, add the milk and chopped ginger and bring mixture to a simmer, stirring
often. Remove from heat and set aside for 5 minutes.
In
a large bowl, combine egg whites, sugar, Splenda, vanilla extract, and salt;
beat until sugar and Splenda are dissolved. Mix in hot milk mixture, a little at
a time, until blended. The next step is an optional one. I like to strain out
the crystallized ginger pieces before pouring into the custard cups. Your choice!
Pour egg mixture into
prepared custard cups. Sprinkle with ground ginger.
Bring the water for the water
bath to a light simmer on top of the stove; carefully pour hot water into the
baking pan to come half-way up the sides of the custard cups.
NOTE: The most common mistake people make in baking a
custard is not putting enough water in the hot-water bath. The water should come
up to the level of the custard inside the cups. You must protect your custard
from the heat. Carefully pour hot water into the baking pan to come
halfway cup the sides of the custard cups.
Bake 25 to 30 minutes or
until set around the edges but still loose in the center. The cooking time will
depend largely on the size of the custard cup you are using, but begin checking
at 20 minutes and check back regularly. When the center of the custard is just
set, it will jiggle a little when shaken, that's when you can remove it from the
oven. Remove from oven and immediately remove cups from water bath; cool on wire
rack until room temperature. Cover with plastic wrap, and refrigerate at least 2
hours or up to 2 days.
Makes 6 servings (depending on size of custard
cups).
