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Ginger Custard with Plum Sauce

Recipe by:

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

Yield: 6 servings
Prep Time:
Cook Time:
Total Time:

4 eggs, slightly beaten

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 2% 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.

© Copyright 2007, Meredith Corporation. All Rights Reserved.

Nutritional Facts

Serving Size: 1/2 cup custard with 1/3 cup sauce

Amount Per Serving

Calories 198
Total Fat 4.69g
Calories from Fat 42.23kcal
Saturated Fat 2.00g
Cholestrol 150.00mg
Sodium 85.73mg
Total Carbohydrate 35.49g
Dietary Fiber 1.02g
Sugars 32.19g
Protein 7.18g
Calcium 113.79mg

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