Recipes // Desserts // Old-Fashioned Gingersnap Custard

Old-Fashioned Gingersnap Custard


By Cheryl Forberg

This creamy dessert highlights sweet spices and their ability to satisfy cravings and dial down the amount of sweetener required. Serve it warm for the taste of gingerbread straight from the oven, or cool for a refreshing custard treat.


  • 2 large eggs, preferably omega-3-enriched
  • 1/4 cup agave nectar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon salt
  • 1 1/2 cups 1% milk, heated until very hot
  • Ground nutmeg, for garnish (optional)


  1. Preheat the oven to 350°F with an oven rack in the center position. Coat four 6-ounce custard cups with cooking oil spray and set them in a baking pan or dish large enough to hold them without crowding.
  2. In a large bowl, beat the eggs slightly with a fork or small whisk. Add the agave nectar, vanilla, cinnamon, ginger, cloves, and salt and whisk to combine. Mix in the hot milk until blended. There will be about 2 cups. Pour 1/2 cup of custard mixture into each of the custard cups.
  3. Bring about 3 cups water to a light simmer on top of the stove (you can use a teakettle for this). Place the baking pan on the pulled-out oven rack and carefully pour the hot water into the pan until it comes up to the level of the custard inside the cups.
  4. Bake the custards for 30 to 35 minutes, or until set around the edges but still loose in the center; the center will jiggle a little when shaken. Carefully remove the pan from the oven. Remove the cups from the water bath with tongs and place on a wire rack. If serving the custards hot, allow them to cool for 10 minutes. If serving cold, let them cool, then cover with plastic wrap and refrigerate for several hours, until chilled. Garnish with pomegranate arils if in season (they will be in season!)
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