GINGER CUSTARD

1 tablespoon ginger juice
2 1/2 cups milk or soymilk
2 eggs
3 egg yolks
1/2 teaspoon pure vanilla extract

Getting juice from ginger is easier than you might think. Simply remove the outside, cut into very small slices, and squeeze. You can use your hands or a squeezer; remember that you need only 1
tablespoon. In a saucepan, heat the milk and maple syrup until it is just simmering. Remove from the heat and add the ginger juice and stir. In a mixing bowl, whisk the eggs. When thick, slowly add the milk mixture. When well combined, pour the mixture back into the saucepan and heat until simmering one more time. Stir frequently.

Once heated, remove the mixture from the stove and add the vanilla. Mix well.

Pour the mixture into either the custard cups or the baking dish.

Place the cups or dish into a larger pan and surround them halfway up the sides with hot water. Carefully place this entire structure into the oven heated at 325 F. Bake for 1 hour. You'll know when they're done when the custard is firm and a knife inserted into the custard comes out clean.

Cool and serve with a few slices of lime.

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