Ginger Custard with Pumpkin Pie Spiced Nuts and Salted Caramel

Indulge in a luxurious dessert that’s both comforting and sophisticated. This Ginger-Infused Custard, topped with house-made Salted Caramel and crunchy Pecan Pie Spiced Nuts, delivers a symphony of warm spices, creamy textures, and sweet-salty perfection.

Ginger Custard with Pumpkin Pie Spiced Nuts and Salted Caramel 

Ginger Custard with Pumpkin Pie Spiced Nuts and Salted Caramel

Ingredients:

• 1 cup 1% milk (You can use whole milk or whipping cream for a richer higher calorie)

• 2 large egg yolks

• 2 tablespoons granulated sugar

• 1 tablespoon cornstarch

• 2 bags of Yogi Ginger Tea

• Pinch of salt

• Salted Caramel (see recipe)

• Pecan Pie Spiced Nuts (see recipe)

Instructions:

Separate the egg yolks from the whites (save the whites for another recipe).

Whisk the egg yolks, sugar, cornstarch, and salt until smooth and pale yellow.

Heat the milk over medium-low heat until it begins to steam (but not boil) - whisking continuously.

Steep Yogi Ginger tea in steamed milk for 2-3 minutes.

Slowly pour about 2 tablespoons of the hot milk into the egg mixture while whisking constantly to temper the eggs.

Gradually whisk the tempered egg mixture into the saucepan with the remaining milk.

Continue to cook while whisking and scraping sides constantly, 3-5 minutes, or until the custard thickens.

Remove from heat.

Pour into 2 ramekins.

Cover with cling wrap and refrigerate for a couple of hours.

Add Pumpkin Pie Spiced Nuts and warmed Salted Caramel.