Creamy and cool with a gingery bite, this dairy-free dessert is ideal for a steamy summer night!
Chilled Ginger Custard
16 oz. (2 cups) full-fat coconut milk*
*To one 13.5 oz can of coconut milk, you can add up to 1/4 cup filtered water for 16 oz. coconut milk.
1 heaping tablespoon fresh gingerroot, peeled and finely minced
3 pasture-raised eggs
3 tablespoons raw honey
1-1/2 teaspoons 100% pure vanilla extract
Optional: 1/4 teaspoon ground nutmeg
Preheat oven to 350 degrees.
Place 6 ramekins in a 9” x 13” Pyrex glass baking dish
In a saucepan, bring 4 cups (1 quart) of water to a boil. Set aside.
Whisk together coconut milk and minced ginger in a saucepan over medium heat. When the coconut milk is hot (but not boiling), turn off the heat and transfer pan to another burner. Let ginger steep in coconut milk.
In a medium stainless steel bowl, beat eggs, raw honey, vanilla and nutmeg (if desired) with an electric hand mixer, until smooth. Gradually add the warmed coconut milk (it should be warm, NOT boiling hot!) and ginger to the egg mixture, beating well.
Transfer egg and coconut milk mixture to a 4-quart Pyrex glass measuring cup. Pour into each individual ramekin, distributing egg mixture evenly.
Pour the hot water into a 1-quart glass measuring cup; then gently pour into the 9 x 13” baking dish; the water should be about 1 inch deep. The hot water provides a “warm bath” for the custard as it bakes.
Place on the center rack in the oven and bake apx. 50 minutes; or, until a knife inserted in the middle of each custard comes out clean.
Let cool. Cover each ramekin tightly with plastic wrap before chilling in refrigerator, ideally 8 hours or overnight. Enjoy!