Ginger Custard Pots with Apricot Chutney

Cook time 1 hour 40 minutes
Servings 6


Apricot chutney
250g dried apricots, diced
¼ cup honey
1 cinnamon stick
Pulp of two passionfruits
½ cup of water
½ orange juice

200ml milk
200ml single cream
40g ginger, sliced
1 vanilla pod, split in half and seeds scraped
4 egg yolks
50g caster sugar

Ginger Custard Pots with Apricot Chutney


For the chutney, place all ingredients into a pot with a lid and bring to the boil. Turn down to a simmer and cook for 20 minutes, or until the fruits are soft and plump.

Bring the milk, cream, ginger and vanilla to the boil in a medium pot. Turn the heat off and infuse for 15 minutes.

Preheat the oven to 120°C.

Whisk the egg yolks with the sugar until thick and pale. Strain the infused milk over the egg mixture and continuously whisk until well incorporated. Strain this mixture into a large, clean jug.

Place a tablespoon of the apricot chutney into individual oven safe glasses, and then carefully pour the custard on top. Place glasses into a tray lined with old newspaper and then fill the tray half way up with water (bain-marie).

Cook in the oven for 45 minutes – 1 hour, or until just set. Cool on the bench before chilling in the fridge.