4.0 from 3 votes
Ginger Custard and Raspberry Parfaits
Tangy berries and zingy ginger play off each other in this simple, yet beautiful dessert.
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 6 people
Calories: 271 kcal
Course:
Dessert
Ingredients
- 2 cups whole milk
- 2 Tablespoons ginger peeled and roughly chopped
- 3 eggs
- 1/4 cup cornstarch
- 2/3 cup granulated sugar
- Pinch salt
- 2 pints fresh raspberries
Instructions
- In a medium saucepan, heat milk and ginger just until bubbles begin to form at the edges.
- Meanwhile, whisk together eggs, cornstarch, sugar, and salt. Set over a bowl filled with ice cubes.
- Slowly pour the heated milk into the eggs, whisking the entire time.
- Pour the mixture back into the saucepan and heat over medium-low, stirring constantly, until mixture has thickened (about 5 minutes).
- Strain custard through a fine mesh sieve into a bowl; remove ginger.
- Cover custard with plastic wrap, pressing down onto the surface to prevent a skin from forming, and chill for 2 hours. Alternately, you can serve the custard warm.
- To serve, layer custard and raspberries in 6 small glasses or mason jars.
Cup of Yum
Nutrition Information
Calories
271kcal
(14%)
Carbohydrates
50g
(17%)
Protein
7g
(14%)
Fat
5g
(8%)
Saturated Fat
2g
(10%)
Cholesterol
89mg
(30%)
Sodium
68mg
(3%)
Potassium
385mg
(11%)
Fiber
10g
(40%)
Sugar
33g
(66%)
Vitamin A
305IU
(6%)
Vitamin C
41.3mg
(46%)
Calcium
144mg
(14%)
Iron
1.5mg
(8%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 271
% Daily Value*
| Calories | 271kcal | 14% |
| Carbohydrates | 50g | 17% |
| Protein | 7g | 14% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 89mg | 30% |
| Sodium | 68mg | 3% |
| Potassium | 385mg | 8% |
| Fiber | 10g | 40% |
| Sugar | 33g | 66% |
| Vitamin A | 305IU | 6% |
| Vitamin C | 41.3mg | 46% |
| Calcium | 144mg | 14% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.