Ingredients
- 1/2 cup sugar
- 1/4 cup finely chopped fresh ginger (left unpeeled; 1 1/8 ounces)
- 1/4 cup water
- 1 3/4 cups whole milk
- 2 whole large eggs
- 2 large egg yolks
- Special equipment: 6 (5- to 6-ounce) ramekins or custard cups
Directions
- Put oven rack in middle position and preheat oven to 325°F.
- Bring sugar, ginger, and water to a boil in a 1-quart heavy saucepan, stirring until sugar is dissolved. Add milk, then return just to a boil and remove from heat. Let stand, covered, 15 minutes.
- Whisk together whole eggs, yolks, and a pinch of salt in a bowl, then gently whisk in hot milk mixture. Pour through a sieve into another bowl, pressing on and then discarding solids. Divide custard among ramekins and cover each tightly with foil.
- Bake in a water bath until set around edges but with centers still wobbly, 35 to 40 minutes. Transfer ramekins to a rack and cool, uncovered, to room temperature, about 45 minutes, then chill, uncovered, 2 hours.
