Ginger and Honey Custard Recipe
By January 1, 2014Published:
- Yield: 6 Servings
- 1/4 cup honey
- 2 tablespoons honey
- 12 gingersnaps
- 4 eggs
- 1/4 cup sugar
- 2 tablespoons sugar
- 1/2 teaspoon pure vanilla extract
- 1/4 heaping teaspoon salt
- 2 1/2 cups milk
- Preheat the oven to 350 degrees. Heavily grease six (1/2-cup) custard cups. Spoon 1 tablespoon of honey into each cup. Break the gingersnaps into small pieces with a rolling pin and sprinkle evenly on top of the honey. Place the cups in a 13-by-9-inch baking pan and set aside.
- In a mixing bowl, whisk the eggs for 1 minute. Add the sugar, extract and salt. Whisk in the milk until thoroughly blended and the sugar is nearly dissolved. Using a fine mesh sieve, strain the mixture into the custard cups, filling them almost to the rims. The gingersnaps will rise to the surface. Pour enough hot water into the baking pan to reach halfway up the sides of the custard cups. Bake for 30 minutes or until a knife inserted in the center comes out clean. Remove from the oven and place on a wire rack to cool in the water bath. Cover and refrigerate until well chilled, about 4 hours.
- To serve, run a knife around the edge of each custard and carefully invert onto individual plates. Coat each custard with the liquid in the bottom of each cup and serve.