Serious Eats: Recipes

Ginger Cake with Spiked Custard

Molasses and dark brown sugar quietly set the stage for this cake, with a blend of dried ginger, allspice, cloves and assertive fresh ginger taking the spotlight. This is not a shy cake; it's bold, spicy and, served with a silky custard that's also no wallflower.


This is a starch-bound custard. Normally, to avoid curdling, custards are heated gently until they thicken. In this recipe, the presence of cornstarch creates an exception to the rule: the custard must be brought to a boil, then boiled for an additional 1 to 2 minutes to properly thicken. Ignore this and you will have a weepy custard.

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