Name: Ginger Custard Sauce (For Raspberry Tamales)
Ingredients: 1/4 c Fresh ginger; roughly chopped; 1/2 c Sugar; 1/4 c Water; 2 c Half-and-half; 1 ts Pure vanilla extract; 6 Egg yolks

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CATEGORY	CUISINE	TAG	YIELD
Eggs		New text im, Cooking rig	1	Servings

INGREDIENTS

1/4	c	Fresh ginger; roughly chopped
1/2	c	Sugar
1/4	c	Water
2	c	Half-and-half
1	ts	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>

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