cut slice of ginger custardA tempting, sweet and decadent dessert.


  • 370g ginger nut biscuits
  • 100g unsalted butter, melted
  • 150g honey
  • 2 teaspoons vanilla bean paste
  • 600ml pouring cream
  • 4 tablespoons ginger marmalade
  • 2 teaspoons ginger powder
  • 6 eggs
  • 3 teaspoons cornflour
  • 55g caster sugar


1- Pulse the biscuits in a food processor to crumbs.  Add butter and pulse again to combine.

2- Press the crumb mixture into the base and side of a 24cm loose-based fluted tart tin.  Freeze for 1 hour.

3- Put the honey, vanilla, cream, ginger marmalade and ginger powder in a sauce pan over medium heat and bring to just below boiling point, stirring to combine.  Set aside to infuse for 30 minutes.

honey and ginger mixture

4- Whisk the egg yolks with cornflour in a bowl until pale.  Return the cream mixture to a simmer, then pour over the egg yolks and stir to combine.  Transfer to a clean sauce pan and cook over medium-low heat, stirring constantly for 6 minutes, or until thickened.

custard whisk

5- Pour into the biscuit case and bake for 30 minutes in an oven pre-heated to 150C. We want the edges to be firm but with a distinct wobble in the centre.

6- Remove from the oven and cool to room temperature.  Chill in the refrigerator until completely cold.

7- Scatter the top with the caster sugar, then caramelise it with a kitchen blowtorch before serving.


  • It is very gingery and sweet.
  • To serve keep it simple and just add a dollop of cream.




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