Ginger Custard
Recipe courtesy of Tulkoff Food Products, Inc.
Ginger Custard
Servings: 12 servings
Ingredients
- 1 vanilla bean split in half and seeds scraped out
- 16 ounces heavy cream
- 3/4 cup sugar
- 1 1/2 tbsp. Ginger Puree
- 6 egg yolks
- very small pinch of salt
Directions
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Combine the cream, half of the sugar, vanilla bean seeds, salt, and the ginger. Bring to a gentle simmer, reduce the heat to low.
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Whisk the yolks and the other half of the sugar. Temper the yolks and the hot cream by adding 2 oz of the hot cream to the yolks and whisk. Repeat 2 times.
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Add the yolks to the cream in the pan and stir well to mix. Strain immediately. Portion the ginger cream in ramekins, 2-4 ounces.
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Place ramekins in a water bath and bake at 300 for approximately 20-30 minutes until set. Watch carefully to avoid overbaking. Allow to cool, cover and refrigerate.
Recipe Notes
Recipe courtesy of Tulkoff Food Products, Inc.
