Ingredients

• 120 g large egg — lightly beaten
• 250 ml low-fat lactose-free milk — room temperature
• 250 ml water — for the water bath
• 5 g cornstarch — mixed smooth with a little milk optional
• 4 g fresh ginger — very finely grated, then juice squeezed out
• 10 g white sugar — or to taste
• 1 g fine sea salt — a small pinch

Instructions

1. Preheat the oven to 160°C and place two small oven-safe ramekins in a shallow baking dish; put a kettle on to boil for the water bath.
2. In a bowl, whisk the eggs gently to avoid foam, then whisk in the sugar and salt until just dissolved; if using cornstarch, stir it into a few tablespoons of the milk until smooth.
3. Warm the milk slightly until just lukewarm (not hot), then slowly whisk it into the eggs along with the cornstarch mixture if using; strain the mixture through a fine sieve into a jug to remove bubbles and any egg strands.
4. Squeeze the grated ginger firmly to collect about 1–2 teaspoons of ginger juice, then stir the juice gently into the custard mixture.
5. Pour the custard into the ramekins, then pour hot (not boiling) water into the baking dish to reach halfway up the sides of the ramekins, creating a gentle water bath.
6. Bake for 12–15 minutes until the edges are just set and the centers still wobble slightly when nudged; remove from the oven and carefully lift the ramekins out of the water.
7. Let the custards stand for 5–10 minutes to cool slightly; serve warm, which is often easier on a bloated stomach than very hot or very cold foods.