Ginger Creams

From 1922:

Beat up the yolks of three eggs, and add them to a ¼ pint of milk when nearly boiling, stir until it thickens, then add 1 tablespoonful of castor sugar. Dissolve ¾ oz. of leaf gelatine in a tablespoonful of water, mix with it 2 tablespoonfuls of ginger syrup, 2 oz. of preserved ginger cut into dice, and pour into the custard. Whip the cream (½ pint of cream) stiffly, and when cool stir it lightly into the custard. Turn into the prepared mould and stand in a cool place until required.