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  • 600 ml Double cream

  • 100 ml Milk

  • 1 Vanilla Bean

  • 7 large egg yolks

  • 3 tablespoons white sugar

  • 2 teaspoons ginger powder

  • 1.5 tablespoons Lime juice

  • 1 Lime Zest

  • 1 teaspoon fresh Ginger grated finely

  • 3 tablespoons brown sugar for glaze


  • 1.

    Preheat oven to 180C.

  • 2.

    Heat a large stainless steel spoon over gas flame until red hot.

  • 3.

    Pour the cream, milk and vanilla bean into a saucepan and slowly bring to just below the boil.

  • 4.

    In a stainless steel mixing bowl, whisk together the egg yolks and white sugar until light and fluffy.

  • 5.

    Add ginger powder, lime juice, lime zest and fresh ginger and continue to whisk together thoroughly.

  • 6.

    Remove the vanilla bean and pour the cream into the egg mixture, whisking continually.

  • 7.

    Strain the mixture through a fine meshed sieve into another large bowl and gently remove froth from the surface of the mixture.

  • 8.

    Ladle the mixture into individual ramekins.

  • 9.

    Place filled ramekins inside a baking dish.

  • 10.

    Pour hot water into the baking dish until the water level is halfway up the sides of the ramekins.

  • 11.

    Cover the ramekins with a baking tray.

  • 12.

    Place the covered baking dish on the bottom shelf of preheated oven and cook for 40 minutes or until custards are set.

  • 13.

    Remove custards from the oven and water bath.

  • 14.

    Set aside to cool. When cooled to room temperature, cover and refrigerate until needed.

  • 15.

    Sprinkle brown sugar over each custard and gently place the heated spoon over sugar to caramelise.

  • 16.

    To serve, place each ramekin onto a serving plate and surround with seasonal berries, passionfruit and almond biscuits.

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Posted by MisterChefReport
Ok I'm going to be a bit obtuse here but in respect of step 2 what exactly is done with the stainless steel spoon after it has been heated until red hot?
Posted by MisterChefReport
Oops now I get it!! See step 15.
Posted by jackicamReport
Mmmm! Interesting take on my favourite dessert.