I recently enjoyed ginger custard in Hong Kong, ordered by a friend. Here is a recipe I have not tried, but plan to as soon as possible! Ginger has some great healing qualities, it helps with indigestion and nausea, and has been proven more effective than a leading motion sickness drug. It also helps with morning sickness, stomach flu, post-chemotherapy nausea, headaches, a detoxifying agent in a hot bath or a foot bath. It clears the head of sinus or allergies and relieves sore joints when used as a topical lotion. ~ And, it's delicious in a custard!
GINGER CUSTARD
1/2 cup sugar
1/4 cup finely chopped fresh ginger (left unpeeled; 1 1/8 oz)
1/4 cup water
1 3/4 cups whole milk
2 whole large eggs
2 large egg yolks
Special equipment: 6 (5- to 6-oz) ramekins or custard cups
Put oven rack in middle position and preheat oven to 325°F.
Bring sugar, ginger, and water to a boil in a 1-quart heavy saucepan, stirring until sugar is dissolved. Add milk, then return just to a boil and remove from heat. Let stand, covered, 15 minutes.
Whisk together whole eggs, yolks, and a pinch of salt in a bowl, then gently whisk in hot milk mixture. Pour through a sieve into another bowl, pressing on and then discarding solids. Divide custard among ramekins and cover each tightly with foil.
Bake in a water bath until set around edges but with centers still wobbly, 35 to 40 minutes. Transfer ramekins to a rack and cool, uncovered, to room temperature, about 45 minutes, then chill, uncovered, 2 hours.
