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.
How to make it:
Prepare a water bath:
This is a baked custard and the recipe starts with the preparation of a water bath: heat the oven to 325 degrees F., get out a baking pan, set six 2-ounce ramekins into the pan and then get a kettle with water to boil.
RECIPE NOTE: 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.
Thaw the frozen raspberries:
Step 1. Thaw and drain 3 ounces frozen raspberries. (Be sure to drain the thawed raspberries well; too much raspberry juice will dilute the custard too much.)
Prepare the custard:
Step 2. Add 1 cup heavy cream to a saucepan and bring to a simmer. Add 3 egg yolks, 2 ½ tablespoons granulated sugar and the zest of 1 lime to a mixing bowl.
Step 3. Whisk yolks, sugar and zest until well combined.
Step 4. Once the cream is hot, very slowly whisk it into the egg mix.
Step 5. Stir the raspberries and 1 ½ ounces minced crystallized ginger into the mix.
Transfer the custard into the ramekins:
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.
Bake the custard:
Step 7. 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.
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- 3 ounces frozen raspberries, thawed and drained*
- 1 cup heavy cream
- 3 egg yolks
- 2 ½ tablespoons granulated sugar
- zest of one lime
- 1 ½ ounces crystallized ginger, minced
- chopped pistachios, optional
- 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).