John Gregory-Smith

Steamed Ginger Custard Pots

Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
Mighty Spice Cookbook
Mighty Spice Cookbook

By John Gregory-Smith

Published 2012

  • About

Sometimes less is more! These silky smooth steamed puddings are brought to life by the addition of one spice – fresh, peppery ginger. The whole pudding is transformed from a simple steamed custard into a really sophisticated dish. It’s very light and is the perfect palate cleanser after a spicy meal.

Ingredients

  • 250 ml/9 fl oz/1 cup milk
  • 2 tbsp

Method

  1. Put the milk and sugar in a mixing bowl and whisk until all the sugar has dissolved, then pour in the eggs and whisk to combine. Grate the ginger over the bowl, discarding any fibrous parts, and whisk again until all the ingredients are well combined.
  2. Sieve the mixture into a pouring jug, then pour the mixture into four 150