If you have never tried ginger custard I highly recommend it. We eat it with crumble quite a lot & it is my dad’s all time favourite food stuff. He gets well greedy when there is a jug of this around & glares at anyone who dare pour a decent amount on their dessert. We never have leftovers. It is particularly good with our rhubarb crumble recipe.
Making fresh custard is something I never learned until I lived in Peru. They do not sell custard powder there. I have to say I am glad I did. I tried some custard made with powder recently after not eating it for years & did not enjoy it. The flavour is a bit weird. Fresh custard is easy & has a better vanilla flavour. However, you could just add preserved ginger to ready made custard to make this.
Ginger Custard Recipe
Ingredients: (makes 1 pint, serves 4)
1 pint milk
1 vanilla pod
1 knob preserved ginger
4 egg yolks
1 heaped tbsp corn flour (starch)
1 tbsp sugar
1 tbsp syrup from the preserved ginger
1. Start to gently heat the milk in a heavy bottomed saucepan. Scrape the vanilla seeds from the pod & add them to the milk. You can also add the pod to infuse. Finely chop the preserved
2. Meanwhile whisk together the egg yolks, ginger syrup, corn flour and sugar in a bowl. Once the milk is really hot start to add it slowly to the yolk mixture whisking vigorously all the time to avoid lumps.
3. Once all the milk is incorporated return the custard to the pan and place on a very low heat. Keep whisking it as it heats and the custard will thicken. Check the flavour and add more ginger syrup if needed.