Print Friendly Recipe
- Tangy dessert custard
- 4 large egg yolks
- 5-1/2 tbsp (80 ml) sugar
- 2 cups (475 ml) heavy (whipping) cream
- 1-1/4 tsp (6 ml) vanilla extract
- 3 tbsp (45 ml) very thinly sliced crystallized ginger
- 2 tbsp (30 ml) rasberry jam
- Preheat oven to 350 degrees (175 C.).
- In a 2-quart bowl, beat yolks with 3-1/2 tbsp (50 ml) sugar until the mixture turns pale yellow and the sugar is absorbed, about 3 minutes of vigorous beating with a whisk.
- Add cream and vanilla and beat well.
- Place a few slices of ginger in the bottom of 4-3/4 cups (1125 ml) ramekins.
- Put a dot of raspberry jam in the center of each ramekin.
- Carefully ladel in mixture and transfer ramekins to a small baking dish.
- Add enough warm water to the baking dish to come halfway up ramekins, and bake for 50 minutes. The top of the custards will become golden brown.
- Cool, then refrigerate ramekins for at least 3 hours, or overnight.
- Last minute cooking:
- If using a broiler, preheat for 15 minutes.
- Sprinkle about 1 tbsp (15 ml) sugar on top of each ramekin and roll around surface to lightly coat, tipping excess sugar into next ramekin.
- Place ramekins in a shallow pan, surround with water and ice cubes and place 2 inches from broiler cooking until sugar carmelizes, about 30 seconds.
- Alternatively, use a propane torch on low flame to carmelize sugar tops. This is more accurate and certainly more fun!
- Serve at once.
- This rather exotic custard comes from the Pacific Flavors cookbook,
by Hugh Carpenter and Teri Sandison.
Copyright ©1997-2018 by Synergetic Data Systems Inc. All rights
SDSI neither endorses nor warrants any products advertised herein. All
recipe content provided to SDSI is assumed to be original unless identified
as otherwise by the submitter.
SDSI provides all content herein AS IS, without warranty. SDSI is
not responsible for errors or omissions, nor for consequences of improper
preparation, user allergies, or any other consequence of food preparation
Send comments to
our email. For
more information, check our About
the Cookbook page.