Baked Custard With Ginger
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Canadian | Desserts, Harned 1994, Herb/spice | 6 | Servings |
INGREDIENTS
| 3 | T | Brown sugar |
| 3/4 | t | Finely grated fresh ginger |
| 3 | Eggs, lightly beaten | |
| 2 1/2 | c | Milk |
| 1/3 | c | Granulated sugar |
| 1 | t | Vanilla extract |
| 1/4 | t | Cinnamon |
| 1/4 | t | Each salt and nutmeg |
INSTRUCTIONS
Mix brown sugar with ginger and divide evenly onto bottoms of 6 buttered individual custard cups or ramekins. In medium mixing bowl, blend eggs with milk, sugar, vanilla and seasonings. 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). Bake at 350 F. oven for 35 to 40 minutes, or until knife inserted near edge comes out clean. Remove cups from bain-marie. Run knife around edges to loosen. Place serving plate over top of cup and carefully invert custard onto plate. Serve warm or cover, chill and serve cold. From _Nancy Enright's Canadian Herb Cookbook_ by Nancy Enright. Toronto: James Lorimer & Company, 1985. Pg. 59. ISBN 0-88862-788-2. Electronic format by Cathy Harned. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 158
Calories From Fat: 39
Total Fat: 4.4g
Cholesterol: 101.1mg
Sodium: 85.4mg
Potassium: 188.7mg
Carbohydrates: 23.1g
Fiber: <1g
Sugar: 23.1g
Protein: 6.5g