| 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>
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