Say hello to spring with this creamy and delicious raspberry custard that's flavored with lime zest and tiny pieces of crystallized ginger.
thawed and drained*
large egg yolks
zest of one lime
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).
*Be sure to drain the raspberries well; too much juice will dilute the custard too much.
Raspberry Custard https://thespicetrain.com/raspberry-custard/