Pudding/Custard - Gingerbread Custard

Serves: 8

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gingerbread custard

  • 1/2 cup maple syrup
  • 2 tablespoons brown sugar
  • 2 egg yolks
  • 1 3/4 cups half - and - half
  • 1/2 teaspoon ADAMS GROUND GINGER
  • 1/8 teaspoon ADAMS GROUND NUTMEG
  • 1/8 teaspoon ADAMS GROUND CLOVES
  • 2 ADAMS CINNAMON STICKS
  • 1 ADAMS VANILLA BEAN
Preheat oven to 300 degrees. In a large bowl, mix together syrup, brown sugar, and egg yolks. In a sauce pan, mix together half - and - half, ginger, nutmeg, cloves, cinnamon sticks and vanilla bean and cook over medium heat until tiny bubbles appear on sides of pan. Gradually add milk mixture to egg mixture stirring constantly with a whisk. Return entire mixture to pan and cook on medium heat until it thickens (about 2 minutes). Remove cinnamon sticks and vanilla bean. Pour into 8 custard cups. Place cups on baking pan and pour hot water to cover 1 inch. Bake at 300 degrees for 1 hour. Remove from hot water and cool. Place in refrigerator for 4 hours and cool completely.

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