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.
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, 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!
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.
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.
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.
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).
Baked Ginger Custard Recipe: https://whatscookingamerica.net/desserts/gingercustard2.htm