This creamy all-in-one Ginger Custard recipe is faff free, delicious and doesn't require a tonne of eggs! Use it chilled as a layer in a trifle, pipe into pastries or serve it hot over warming sponges and desserts.
Measure 300ml Double Cream into a jug and top up with 200ml Milk to make a total of 500ml of liquid. Give the milk and cream a quick stir then set aside.
Separate the yolks from the whites of 2 Eggs. Set the yolks aside and stow the egg whites in the fridge for another time.
Measure 2 tbsp Cornflour, ½ tsp Ginger Paste and ½ tsp Ground Ginger into a small bowl.
Add a little of the milk/cream and mix until a paste is formed. Take care to make sure all of the cornflour is well mixed as it has a tendency to stick to the bowl at first.
Pour the paste into a small sauce or sauté pan. Add the egg yolks and 40g Caster Sugar.
Mix well until everything is extremely well combined.
Add the rest of the milk/cream a little at a time until it is all mixed in.
Heat the custard over a medium-high heat until it is starting to steam before turning the heat down to medium-low. You must stir the custard continuously making sure to scrape the bottom and the sides of the pan so that no part of the custard starts to thicken before the rest.
The custard is ready once is will hold some shape. It will continue to thicken as it cools.
Pour into a shallow dish and cover with cling film - make sure the film is touching the custard directly to ensure a skin doesn't form. Allow to cool until room temperature before putting in the fridge to fully chill.
To Make a Pouring Custard
Either halve the cornflour in the recipe or whisk in extra milk at the end of cooking until it is your desired consistency. I like to add roughly 200ml of extra milk.
Serve hot and skip the chilling stage.
Notes
This quantity of custard is enough to make an 8 serving trifle or serve 4-6 as a hot pouring custard.