Maggie Beer’s turmeric, honey and ginger creme

Maggie Beer shares a recipe from her new book, Recipes for Life with the Australian Carers Guide.

This creme is a beautifully creamy silky custard with lingering flavours of fresh ginger and turmeric, without either being overpowering. It’s a wonderful high protein snack just as is, though when served with a compote of raspberries, blueberries or stone fruit it becomes a truly luscious dessert.
I make this recipe in my home steam oven though it can easily be baked in a conventional oven in
a water bath.

Serves 6 

Turmeric, honey and ginger creme ingredients

Preheat the oven to Steam 100°C or conventional oven 160°C.

Place the cream, milk, milk powder, honey, turmeric and ginger into a small saucepan and bring to a simmer. Remove from the heat and rest for 5 minutes.

Gradually add the hot liquid mixture to the egg yolks, whisking as you go. Pour the mixture evenly into six ramekins.

For a steam oven, wrap ramekins securely in plastic film. Place on a baking tray and steam for 25–30 minutes or until just setting – you need a little jiggle in the centre for maximum mouthfeel. Keep in mind that the custard will carry on cooking as it cools.

For a conventional oven, place the ramekins into a high-sided baking dish. Carefully fill the baking dish with very hot water to two-thirds of the height of the ramekins. Cover the dish with foil and bake for 45 minutes. It should wobble if you gently shake a ramekin.

If you want to serve with a crunchy creme brulee topping, cover the tops of the cremes evenly with raw sugar and tap off any excess. Blow torch the sugar for 10 seconds.

For more recipes from Maggie Beer Foundation visit her website here.