- 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.