Tangy berries and zingy ginger play off each other in this simple, yet beautiful dessert.
Course Desserts
Prep Time 10 minutesminutes
Cook Time 10 minutesminutes
Total Time 20 minutesminutes
Servings 6people
Calories 271kcal
Author Megan
Ingredients
2cupswhole milk
2Tablespoonsgingerpeeled and roughly chopped
3eggs
1/4cupcornstarch
2/3cupgranulated sugar
Pinchsalt
2pintsfresh raspberries
Instructions
In a medium saucepan, heat milk and ginger just until bubbles begin to form at the edges.
Meanwhile, whisk together eggs, cornstarch, sugar, and salt. Set over a bowl filled with ice cubes.
Slowly pour the heated milk into the eggs, whisking the entire time.
Pour the mixture back into the saucepan and heat over medium-low, stirring constantly, until mixture has thickened (about 5 minutes).
Strain custard through a fine mesh sieve into a bowl; remove ginger.
Cover custard with plastic wrap, pressing down onto the surface to prevent a skin from forming, and chill for 2 hours. Alternately, you can serve the custard warm.
To serve, layer custard and raspberries in 6 small glasses or mason jars.