Recipe Archives->Desserts Pudding->Ginger Custard

Ginger Custard with Poached Cherries
Serves 6.

1 cup dried cherries
1 tablespoon honey
1 tablespoon rum
Candied ginger for garnish (optional)

Cover the cherries with 2 cups of hot water and let soak for 15
minutes.  Drain and reserve 3/4 cup of the soaking water.  Combine
the reserved soaking water, honey, rum and cherries in a saucepan
and bring to a boil.  Reduce heat and simmer for 20 minutes, or
until the liquid is thickened and the cherries are tender.  Allow
to cool.


Ginger Custard

1/2 cup Sucanat (or the natural sweetener of your choice)
1/4 cup fresh ginger, finely chopped
1/4 cup water
13/4 cups whole organic milk
2 whole eggs
2 egg yolks
Pinch of salt

Preheat oven to 325F with rack in middle level.  Boil Sucanat,
ginger and water in a heavy saucepan, and stir until Sucanat is
dissolved. Add milk, return just to a boil and remove from heat.
Cover and let stand for 15 minutes.  Stir whole eggs, yolks, and
salt in a bowl.  Gently whisk in hot mixture and then strain to
remove solids.  Divide mix into six custard bowls, ramekins, or
pretty teacups, and cover each one securely with foil.  Place
custards in a large rectangular baking dish and place in oven.  Fill
the baking dish with hot water to reach halfway up the custard
bowls.  Bake in the water bath for about 40 minutes, or until edges
are firm but center still wobbles.  Remove carefully and place
custards on a rack, and remove foil to cool to room temperature,
about 40 minutes. Place custards in refrigerator and chill for 2
hours.  Top with poached cherries and a scattering of chopped candied
ginger
.

Printable version: ginger-custard.txt.