Serrano-ginger Custard
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains, Dairy | Dessert | 8 | Servings | |
INGREDIENTS
| 4 | Eggs | |
| 7 | oz | Caster sugar |
| 2 | T | Orange liqueur |
| 1 | T | Fresh peeled or finely |
| chopped ginger | ||
| 3 | Serrano peppers, seeded and | |
| diced | ||
| 1 | 1.75 pints double cream |
INSTRUCTIONS
From: gcaselton@easynet.co.uk (Graeme Caselton BSc(Open)) Date: Mon, 2 Sep 1996 19:07:02 +0200 Whisk together eggs and sugar in the top of a double boiler or a flameproof glass bowl. Add the liqueur, ginger, peppers and the cream. Place the bowl over (not in) a simmering bowl of water and cook, stirring constantly, until the mixture thickens, about 30 minutes. Pour into serving bowls and refrigerate until firm, about 2 hours. Serves 8. From 'Peppers - A Cookbook' By 'Robert Berkley' CHILE-HEADS DIGEST V3 #092 From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 49
Calories From Fat: 21
Total Fat: 2.4g
Cholesterol: 93mg
Sodium: 35.5mg
Potassium: 35.5mg
Carbohydrates: 1.4g
Fiber: <1g
Sugar: <1g
Protein: 3.1g