Ginger Custard Sauce Recipe - Cooking Index
Ginger Custard Sauce Recipe - Cooking Index
| 1/4 cup | 36g / 1.3oz | Roughly-chopped fresh ginger |
| 1/2 cup | 99g / 3.5oz | Sugar |
| 1/4 cup | 59ml | Water |
| 2 cups | 474ml | Half-and-half |
| 1 teaspoon | 5ml | Pure vanilla extract |
| 6 | Egg yolks |
In a small saucepan, place the ginger, 1/4 cup of the sugar, and the water. Simmer over very low heat for approximately 10 minutes; the syrup should be thick but not brown. Remove from the heat and let stand for 30 minutes. Return to the heat, add the half-and-half and vanilla, and bring just to the simmer over medium heat.
Meanwhile, in a separate bowl, beat the egg yolks with the remaining 1/4 cup sugar until light and lemon colored. Slowly pour in the hot cream, whisking to combine. Return the mixture to the saucepan and heat over medium-low heat, stirring constantly, until the sauce begins to thicken and coats the back of a wooden spoon (it will register about 180 degrees).
Immediately strain and chill, covered. To prevent a skin from forming, one trick is to cover with plastic wrap right down on the surface of the custard.
This recipe yields 3 cups of sauce.
Source:
COOKING RIGHT with John Ash - From the TV FOOD NETWORK - (Show # CR-9723 broadcast 10-03-1996) - Downloaded from their Web-Site - http://www.foodtv.com
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