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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.

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