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5 from 3 votes

Raspberry Custard with Lime Zest and Crystallized Ginger

Say hello to spring with this creamy and delicious raspberry custard that's flavored with lime zest and tiny pieces of crystallized ginger.
Prep Time10 mins
Cook Time35 mins
Chill Time:1 hr 30 mins
Total Time2 hrs 15 mins
Servings: 6 small servings
Calories (Estimated): 153kcal

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.