Ginger Custard with Plum Sauce


Ginger Custard with Plum Sauce

Nutritional Facts
Serving Size: 
1/2 cup custard with 1/3 cup sauce
Calories from Fat: 
42.23kcal
Calories: 
198
Total Fat: 
4.69g
Saturated Fat: 
2.00g
Cholestrol: 
150.00mg
Sodium: 
85.73mg
Dietary Fiber: 
1.02g
Total Carbohydrate: 
35.49g
Sugars: 
32.19g
Protein: 
7.18g
Calcium: 
113.79mg
Total Time: 1 hour, 20 minutes
Prep Time: 30 minutes
Cook Time: 30 minutes
Source: 
Makers of LACTAID® Brand Products

For a rosy red sauce, choose a variety of plums with red skin, such as Red Beaut, Ace, or Queen Ann.

Yields/Serves: 
6
servings
Ingredients: 
4 eggs, slightly beaten
2 cups LACTAID® Reduced Fat Milk
1/2 cup sugar
1 teaspoon vanilla extract
1/2 teaspoon ground ginger
6 fresh medium plums, pitted and coarsely chopped
1/3 cup sugar
1 tablespoon lemon juice
1 tablespoon water
1 1/2 teaspoons cornstarch
1/2 teaspoon vanilla extract
  1. Preheat oven to 350 degrees F.
  2. In a medium mixing bowl combine eggs, LACTAID® Reduced Fat Milk, 1/2 cup sugar, 1 teaspoon vanilla, and ginger. Beat until well combined but not foamy. Place six 6-ounce custard cups in a large shallow baking pan on oven rack. Pour egg mixture into custard cups. Pour hot water into pan around custard cups to reach halfway up sides of cups.
  3. Bake in 350 degree F oven for 30 to 35 minutes or until a knife inserted near centers comes out clean. Remove cups from water. Cool on a wire rack at least 20 minutes.
  4. Meanwhile, for plum sauce, in a medium saucepan combine plums, 1/3 cup sugar, and lemon juice. Bring to boil; reduce heat. Simmer, covered, about 8 minutes or until plums are tender. Stir together water and cornstarch. Stir into plum mixture. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat. Stir in the 1/2 teaspoon vanilla.
  5. To serve, unmold the custards onto dessert plates. Spoon the plum sauce over custards.
Notes: 

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