Baked Ginger Custard Recipe

Baked Ginger Custard is a very delicious and easy-to-make recipe – a definite must try recipe.  I really, really like this soothing custard as it has a gentle flavor of ginger that does not overwhelm, but is refreshing and delightful!  Crystallized ginger is also known as candied ginger or ginger chews.  Ginger as it adds a tangy freshness, with a light spiciness to our everyday dishes.  This creamy dessert treat will also satisfy your dessert craving.


Health Benefits of Crystallized Ginger:  Ginger has amazing healing powers and it works in the treatment of everything from morning sickness to menstrual cramps, Arthritis, Asthma and heartburn.


Baked Ginger Custard



Baked Ginger Custard Recipe:
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
Course: Dessert
Cuisine: English
Keyword: Baked Ginger Custard Recipe
Servings: 6 servings
  • 3 cups cream or milk, heated until very hot
  • 1/3 cup ginger, crystallized and finely chopped
  • 6 eggs
  • 1/2 cup granulated sugar
  • 1 teaspoon pure vanilla extract 
  • 1/4 teaspoon salt, optional
  • Ginger, ground (optional garnish)
  1. 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.  Tip: Place a non-stick baking mat (called a silpat) or a tea towel on the bottom of your baking dish to both insulate and keep the ramekins firmly in place.

  2. 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.

  3. In a large bowl, combine egg, sugar, vanilla extract, and salt; beat until sugar is 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!

  4. Straining Custard
    Pour egg mixture into prepared custard cups. Sprinkle with ground ginger.

  5. 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 at least 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.

  6. 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 cups you are using and the altitude you are at.  Begin checking at a half hour and check back regularly.  When the center of the custard is just set, it will jiggle a little when shaken, that is when you can remove it from the oven.  If using a digital instant-read thermometer, inserted in the centers, the internal temperature should register approximately 170 to 175 degrees F.  Begin checking temperature about 5 minutes before recommended time.

  7. High Altitude Cooking:  Custards with a water bath will often need additional water during the baking time.  Also your custards will need a longer cooking time because the altitude causes the water to evaporate faster.

  8. 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.

  9. Makes 6 servings (depending on size of custard cups).


Thermapen Internal Temperature Cooking ChartI get many readers asking what cooking/meat thermometer that I prefer and use in my cooking and baking. I, personally, use the Thermapen Thermometer. Originally designed for professional use, the Super-Fast Thermapen Thermometer is used by chefs all over the world.  I only endorse a few products, on my web site, that I like and use regularly.

You can learn more or buy yours at: Super-Fast Thermapen Thermometer.

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