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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Oven
Cuisine: English
     Serving Size: 6 - Change
Nutritional Facts
Servings Per Recipe: 6

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Baked Custard With Ginger

Date Added: January 04, 2014


3 Tablespoons Brown Sugar 3 Tablespoons Brown sugar heaping
3/4 Teaspoon Fresh Ginger 3/4 Teaspoon Finely grated fresh ginger
3 Eggs 3 Eggs lightly beaten
2 1/2 Cups Milk 2 1/2 Cups Milk cold
1/3 Cup Sugar 1/3 Cup Sugar or thai kitchen coconut; (palm) sugar
1 Teaspoon Extract Of Vanilla 1 Teaspoon Extract Of Vanilla or orange flower water; optional
1/4 Teaspoon Cinnamon 1/4 Teaspoon Cinnamon Ground
1/4 Teaspoon Nutmeg 1/4 Teaspoon Each salt and nutmeg
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1. Mix brown sugar with ginger and divide evenly onto bottoms of 6 buttered individual custard cups or ramekins.

2. In medium mixing bowl, blend eggs with milk, sugar, vanilla and seasonings.

3. Pour evenly into prepared custard cups. Place cups in a large pan, then fill with hot water to come halfway up sides of cups (a hot water bath or bain-marie).

4. Bake at 350 F oven for 35 to 40 minutes, or until knife inserted near edge comes out clean.

5. Remove cups from bain-marie. Run knife around edges to loosen.

6. Place serving plate over top of cup and carefully invert custard onto plate.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Egg, Milk, Natural Sweeteners allergies.
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