| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Cooking rig, New text im |
1 |
Servings |
INGREDIENTS
| 1/4 |
c |
Fresh ginger, roughly |
|
|
chopped |
| 1/2 |
c |
Sugar |
| 1/4 |
c |
Water |
| 2 |
c |
Half-and-half |
| 1 |
t |
Pure vanilla extract |
| 6 |
|
Egg yolks |
INSTRUCTIONS
In a small saucepan, place the ginger, 1/4 cup of the sugar, and the
water. Simmer over very low heat for approximately 10 minutes; the
syrup should be thick but not brown. Remove from the heat and let
stand for 30 minutes. Return to the heat, add the half-and-half and
vanilla, and bring just to the simmer over medium heat. Meanwhile, in
a separate bowl, beat the egg yolks with the remaining 1/4 cup sugar
until light and lemon colored. Slowly pour in the hot cream, whisking
to combine. Return the mixture to the saucepan and heat over
medium-low heat, stirring constantly, until the sauce begins to
thicken and coats the back of a wooden spoon (it will register about
180 degrees). Immediately strain and chill, covered. To prevent a skin
from forming, one trick is to cover with plastic wrap right down on
the surface of the custard. Yield: 3 cups Copyright, 1996, TV FOOD
NETWORK, G.P., All Rights Reserved Recipe By : COOKING RIGHT SHOW
#CR9723 Posted to EAT-L Digest 4 October 96 Date: Sat, 5 Oct 1996
09:08:48 -0400 From: Bill Spalding <billspa@ICANECT.NET>
A Message from our Provider:
“God weeps for you”