| 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>
A Message from our Provider:
“Many folks want to serve God, but only as advisers”