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Home » Recipes » Dessert Recipes

Raspberry Custard with Lime Zest and Crystallized Ginger

Published: Jun 28, 2020 · Modified: Jun 15, 2022 by Nicole B.

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Say hello to spring with this creamy and delicious raspberry custard that’s flavored with lime zest and tiny pieces of crystallized ginger. The fresh fruit, the citrus and the sweet spice work together beautifully and also give this easy-to-make dessert a wonderful texture.

Three ramekins with raspberry custard and purple spring greenery.
Fresh and fruity raspberry custard flavored with lime zest and crystallized ginger makes a delicious spring dessert.

Find more delicious desserts with crystallized ginger.

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  • Recipe notes & tips:
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How to make it:

See full ingredients & instructions in the recipe card below!

Raspberry custard preparation in four steps.

Step 1. Thaw and drain frozen raspberries, then prepare a water bath: heat the oven to 325 degrees F. and set six 2-ounce ramekins into a baking pan. Get a kettle with water to boil.

Step 2. Add heavy cream to a saucepan and bring to a simmer. Add egg yolks, sugar and lime zest to a mixing bowl.

Step 3. Whisk until well combined.

Step 4. Once the cream is hot, very slowly whisk it into the egg mix.

Raspberry custard in a bowl and then in six small ramekins in a glass baking pan.

Step 5. Stir raspberries and crystallized ginger into the mix.

Step 6. Using a small ladle, transfer the custard into the ramekins, making sure to distribute the ginger and the raspberries more or less evenly among them. Carefully pour hot water into the baking pan, about half-way up the outside of the ramekins. Carefully transfer the baking pan to the oven and bake until the custard is set (25 to 35 minutes).

Chill the custard:

The custard is done when it no longer jiggles in the center when you gently shake the baking pan. Take the ramekins out of the baking pan, let them cool completely at room temperature and then cover and chill them in the fridge for at least 1 hour.

Recipe notes & tips:

  • Small (2-ounce) ramekins work best here because the custard layer needs to be shallow enough to allow the ginger pieces to be evenly distributed. In larger ramekins, the ginger will just sink to the bottom.
  • Be sure to drain the thawed raspberries well; too much raspberry juice will dilute the custard too much.

More delicious fruit desserts:

  • Black Forest Eton Mess with Cherries and Chocolate
  • Baked Custard Rice Pudding with Cardamom and Raspberries
  • Lemon Bavarian Cream with Ginger
  • Stovetop Apple Crisp

Did you make this recipe? Please leave a star rating or comment! Thanks!

Full Printable Recipe

Three ramekins with raspberry custard and purple spring greenery.

Raspberry Custard with Lime Zest and Crystallized Ginger

Nicole B.
Say hello to spring with this creamy and delicious raspberry custard that's flavored with lime zest and tiny pieces of crystallized ginger.
5 from 4 votes
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Prep Time 10 mins
Cook Time 35 mins
Chill Time: 1 hr 30 mins
Total Time 2 hrs 15 mins
Course Dessert
Cuisine American
Servings 6 small servings
Calories (estimated) 153 kcal

Equipment:

  • kitchen scale
  • sieve
  • measuring cups and spoons
  • citrus zester
  • knife and cutting board
  • kettle or pot
  • saucepan
  • mixing bowls
  • whisk
  • wooden spoon
  • six 2-ounce ramekins
  • baking pan
  • small ladle

Ingredients:
  

  • 3 ounces frozen raspberries, thawed and drained*
  • 1 cup heavy cream
  • 3 large egg yolks
  • 2 ½ tablespoons granulated sugar
  • zest of one lime
  • 1 ½ ounces crystallized ginger, minced
  • chopped pistachios, optional

Instructions:
 

  • Heat the oven to 325 degrees F.
  • Bring a kettle with water to boil for a water bath.
  • Add the cream to a saucepan and bring to a simmer.
  • Whisk egg yolks, sugar and zest until combined and lighter in color and texture than when you started.
  • Slowly add the cream to the egg mix while whisking continuously.
  • Stir in the crystallized ginger and the raspberries.
  • Place six 2-ounce ramekins into a baking pan.
  • Divide the custard among the ramekins, taking care to distribute the ginger and raspberries more or less evenly.
  • Fill the baking pan with boiling water, about half-way up the outside of the ramekins. (Take care not to let any water get into the ramekins).
  • Bake the custard until set (25 to 35 minutes).
  • Take the ramekins out of the baking pan and let cool to room temperature.
  • Cover the ramekins and refrigerate for at least 1 hour.
  • Sprinkle with chopped pistachios (optional).

Notes:

*Be sure to drain the raspberries well; too much juice will dilute the custard too much.

Nutrition Information (Estimated):

Calories: 153kcalCarbohydrates: 15gProtein: 2.1gFat: 10gSaturated Fat: 5.4gCholesterol: 132mgSodium: 18mgPotassium: 61mgFiber: 1.4gSugar: 11.4gCalcium: 38mg

Nutrition values provided on this website are generated from a nutrition database and are estimates only. The accuracy of the nutrition information for any recipe on this website is not guaranteed. Nutrition values can vary quite a lot depending on which brands are used.

Keywords: raspberry custard
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Reader Interactions

Comments

  1. Onlinecake.in

    May 14, 2019 at 2:26 am

    Oh Wow that looks amazing and so simple. Can’t wait to try it !!

    Reply
    • Nicole B.

      May 14, 2019 at 8:59 am

      Thank you so much! It really is simple and soo delicious. :)

      Reply
  2. Kelly | Foodtasia

    April 29, 2019 at 12:30 am

    Nicole, this custard looks beautiful and sounds wonderful! I’m just dreaming about the combination of lime, raspberry, and ginger!

    Reply
    • Nicole B.

      April 29, 2019 at 3:04 pm

      Thank you so much, Kelly. It’s a really delicious combination of flavors that I think fits perfectly with spring. :)

      Reply
  3. Easyfoodsmith

    April 28, 2019 at 4:57 am

    So pretty and such a delicate dessert. The zest of a lime must have made it even better.

    Reply
    • Nicole B.

      April 29, 2019 at 3:06 pm

      Thank you, Taruna! You’re right, the lime zest was the finishing touch that took the flavors from good to great! :)

      Reply

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