| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Chef de jou, Dessert, Tvfn | 4 | Servings | |
INGREDIENTS
| 5 | Egg yolks | |
| 2 1/2 | oz | Sugar |
| 1 | pt | Heavy cream |
| 2 | ts | Ground ginger |
| 1 | tb | Fresh ginger — peeled |
| Chopped | ||
| Sugar for topping | ||
| Garnish: | ||
| Sliced Strawberries | ||
| Candied Ginger |
INSTRUCTIONS
Preheat oven to 350. Place cream along with the ground and fresh ginger in a pot andbring to a boil over medium heat. Mix yolks and the sugar together. Temper the cream mixture with the yolk mixture. Let the mixture cool and strain., Divide mixture into individual,shallow custard cups and place in a larger pan. Place pan in oven and fill hal way up with hot water. Bake until custard is firm about 25-30.Remove cups from pan and let cool. While custard is cooling preheat broiler. When cool,sprinkle a little sugar on each cup. Place under broiler to caramelize. Garnish with candied ginger and sliced strawberry. Custard cups may also be caramelized using a blow torch. Recipe By : CHEF DU JOUR CYNTHIA LONG DJ9217 Posted to MM-Recipes Digest V3 #292 Date: Wed, 23 Oct 1996 18:45:29 -0400 (EDT) From: suzy <suzy@gannett.infi.net>
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