Warm Lemon Ginger Egg Custard Bowl

Ingredients

• 2 piece eggs — lightly beaten
• 250 ml low fat lactose free milk — room temperature
• 80 g plain low fat greek yogurt — room temperature
• 6 g fresh ginger — very finely grated or sliced
• 20 g lemon — zest and 10 ml juice
• 6 g cornstarch — mixed smooth with a little cold milk
• 10 g honey — liquid optional
• 1 pinch salt — fine

Instructions

1. In a small saucepan, add the low fat lactose free milk and fresh ginger; warm over low heat until just steaming but not boiling, then turn off the heat and let it infuse for 5 minutes.
2. In a bowl, whisk the eggs, plain low fat Greek yogurt, cornstarch slurry, salt, lemon zest, and honey (if using) until completely smooth with no lumps.
3. Strain the warm milk to remove the ginger pieces, then very slowly whisk the warm milk into the egg mixture, adding a little at a time so the eggs do not curdle; finally whisk in the lemon juice.
4. Divide the mixture between two small heatproof bowls, place them in a deep pan, and add hot tap water to the pan until it reaches halfway up the sides of the bowls to create a gentle water bath.
5. Cover the pan with a lid and cook on the stovetop over low heat for 10–12 minutes, or until the custard is just set in the center and slightly jiggly; avoid boiling the water to keep the texture smooth.
6. Remove the bowls from the water bath, let them cool for 5 minutes, then serve warm; if your stomach is very sensitive, skim any bubbles from the surface before eating for an ultra-smooth texture.