- 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
- 2 tsp caster sugar
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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