Korean · Dessert
Ginger Caramel Custard
A Korean-style steamed-bake custard dessert where fresh ginger is gently infused into milk before being set into a silky egg custard over a bittersweet caramel base, finished by inverting so the caramel runs down like a sauce.
$1
15 minsPrep
33 minsCook
288 minsTotal
MediumLevel
Nutrition per serving
211Calories
5.6gProtein
4.8gFat
36.5gCarbs
35.8gSugar
0.1gFiber
68mgSodium
114mgChol
2gSat Fat
146mgPotassium
83mgCalcium
0.6mgIron
0.5mcgVitamin B12
0.2mgVitamin C
0gPolyol
0gAllulose
0.5gAlcohol
vegetarian
gluten-free
sweet-spot
hidden-gems
Instructions
1
Place 45g sugar-white and 15g water in a small pan over medium heat; swirl (do not stir) until it turns deep amber, then quickly divide between 2 ramekins, tilting to coat the base.
2
Set ramekins aside to let the caramel harden while you make the custard.
3
Warm the whole milk with the sliced ginger in a small saucepan over low heat until just steaming, then remove from heat, cover and let infuse for 10 minutes.
4
Strain the ginger milk through a sieve into a jug, pressing the ginger slices to extract all the liquid, and discard the solids.
5
Whisk the egg with the remaining 20g sugar-white in a bowl until just combined, then slowly whisk in the warm ginger milk and vanilla extract, taking care not to create too much foam.
6
Strain the custard mixture through the sieve again directly into the caramel-lined ramekins.
7
Place the ramekins in a deep baking tray and pour hot water into the tray to come halfway up the sides of the ramekins.
8
Bake at 160°C (325°F) for 30-35 minutes until the custards are just set with a slight wobble in the centre.
9
Remove ramekins from the water bath and cool to room temperature, then cover and chill in the fridge for at least 4 hours.
10
To serve, run a thin knife around the edge of each custard, place a plate on top and invert so the caramel sauce pools over the flan.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1.6 oz45g dry, for caramel sugar white
- 0.5 oz15g for caramel water
- 4.2 oz120g warmed with ginger whole milk
- 0.3 oz8g thinly sliced, infused then strained ginger fresh
- 1 1/61 1/6 eggs, lightly beaten (58g)
- 0.7 oz20g for custard base sugar white
- 0.1 oz3g vanilla extract
