Ginger Pots de Creme 6.000

Deb Lindsey for The Washington Post

Apr 16, 2014

A double dose of ginger (fresh and crystallized) provides the right amount of flavor in this classic French custard.

You'll need six 6-to-8-ounce ramekins and a roasting pan that's large enough to hold them in a single layer.

Make Ahead: The infused dairy mixture needs to steep for 30 minutes. The pots de creme can be covered and refrigerated for up to 2 days.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 6 servings

  • One 2-inch piece ginger root, peeled and thinly sliced
  • 1 1/2 cups whole milk
  • 1 cup heavy cream
  • 1 tablespoon minced crystallized ginger, plus 6 small pieces crystallized ginger, for garnish
  • 2 large egg yolks, plus 2 large eggs
  • 1/3 cup sugar
  • 1/4 teaspoon kosher salt


Combine the sliced ginger, milk and cream in a medium saucepan. Bring just to a boil over medium-high heat, then immediately turn off the heat. Transfer the mixture to a heatproof bowl. Let it steep for 30 minutes; cool to room temperature.

Preheat the oven to 300 degrees. Boil a kettle of water.

Arrange the ramekins in a roasting pan. Distribute the minced crystallized ginger evenly among the ramekins.

Whisk together the yolks, whole eggs, sugar and salt in a medium bowl. Pour in the steeped milk mixture; gently whisk (don't make bubbles) until combined. Strain through a fine-mesh strainer into a measuring cup or bowl with a pour spout, discarding the solids left in the strainer. Divide the strained mixture evenly among the ramekins.

Transfer the roasting pan to the middle oven rack. Pour enough of the just-boiled water into the pan, around the ramekins, until it comes halfway up their sides (this creates a bain-marie). Bake for 30 to 40 minutes, until the custards are set yet slightly wobbly in their centers.

Carefully transfer the roasting pan to the stove top (off the heat), then carefully transfer the ramekins to a wire rack. Place 1 piece of crystallized ginger (or cut each one into thin slivers) on top of each pot de creme. Cool completely, then cover and refrigerate until chilled or for up to 2 days before serving.

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Recipe Source

Adapted from "The Farmstead Egg Guide and Cookbook," by Terry Golson (Houghton Mifflin Harcourt, 2014).

Tested by Bonnie S. Benwick.

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