Preheat oven to 325˚ F.
In a small heavy saucepan, combine the 1/4 cup of sugar, salt and freshly grated ginger. Bring to a boil, stirring, just until the sugar is dissolved. Remove from the heat, cover the pan and let steep for 30 minutes to one hour. Strain and reserve the liquid, discarding ginger.
In a small heavy skillet, heat the 1/2 cup sugar over moderate heat, stirring constantly with a wooden spoon until sugar melts, then cook without stirring, swirling the skillet, until the melted sugar is just golden brown. Divide the syrup among 4 custard cups, tilting and spreading syrup until bottoms are coated. Set aside to harden.
In a mixing bowl, lightly beat the eggs. Add the reserved ginger flavored milk gradually to the eggs, stirring constantly. Pour the mixture on top of the syrup in the custard cups. Set the cups into a pan at least 2 inches deep. Pour 1 inch of hot water around the custard cups.
Bake for 45 to 50 minutes. The custard is done when a knife inserted 1 inch from the outer edge comes out clean. The center will be soft.
Cool and chill. To unmold, run a knife around the edge of the custard to loosen, then invert onto a dessert dish or saucer. The caramel syrup will run down sides of custard to form a sauce. Garnish each dish with ripe berries in a pretty pattern.
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