Baked Ginger Custard with Sugared Ginger Shreds

Sweet ginger, with its appealing tangy bite, makes a great addition to creamy custard in this delectable dessert by Alan Coxon
By Alan Coxon
Baked Ginger Custard with Sugared Ginger Shreds
  • Rating:
  • Serves: 4
  • Cook Time:
  • Prep Time: 25 minutes plus overnight chilling
  • Effort: easy


For the custard

  • 1/2 tsp butter, for greasing the dish
  • 250 ml double cream
  • 250 ml milk
  • 4 eggs
  • 100 g caster sugar
  • 1 tsp ground ginger
  • 2 tsp cornflour

For the ginger shreds

  • 1/2 tsp vegetable oil
  • 3 cm ginger, lightly bruised
  • 210 g caster sugar
  • 125 ml water

For finishing

  • 2 tsp caster sugar
  • basil


1. Preheat the oven to 160C/gas 2. Lightly butter a 1/2 litre ovenproof baking dish.

2. Combine the cream, milk, eggs, sugar, ginger and cornflour. Whisk lightly for 1-2 minutes, until blended.

3. Strain the custard into the baking dish and place in a roasting tin. Pour enough hot water into the roasting tin so it comes halfway up the sides of the dish. Bake for 30-40 minutes, until the custard is lightly set. Remove from the oven and cool before leaving in the refrigerator and chilling for 5-6 hours or overnight.

4. Lightly brush a sheet of non-stick parchment paper with oil. Cut thin slivers of ginger from the bruised ginger root and set aside while you make the syrup.

5. Place the sugar and water in a pan, set over a medium heat. Stir until the sugar has dissolved, and bring the syrup to a gentle simmer

6. Tip in the ginger slivers and cook for 1 minute. Remove the ginger from the syrup and spread out onto the parchment paper.

7. Ladle off about a quarter of the syrup and set aside.

8. Boil the remaining syrup until golden and thick, before pouring 2 tablespoons of sugar over the ginger shreds. Leave to cool, before peeling the crisp ginger away from the paper.

9. Turn the custard out of its dish. Using a sharp knife; cut slices from the set custard and carefully arrange on dessert plates.

10. Sprinkle with sugar and glaze under a very hot grill. You could also use a blowtorch for professional results.

11. When golden, drizzle a little of the reserved syrup onto the plate and scatter the top of the custard with the crisp sugared ginger strips. Decorate with basil and serve.

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