Description:

Tangy dessert custard

Source:

Miglore

Serves/Makes:4

Ingredients

• 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

Preparation

• 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.

Comments

This rather exotic custard comes from the Pacific Flavors cookbook, by Hugh Carpenter and Teri Sandison.