Gingered Caramel Custards

Name: Gingered Caramel Custards
Yield: Yield: 16 servings, 3¼ inches (8.1 cm) in diameter
Ingredients: 3½ cups (840 ml) eggs (approximately 14); 1 recipe Clear Caramel Sauce; ¼ teaspoon (1.25 ml) lemon juice; 2 quarts (1 L 920 ml) milk; 1 pound 8 ounces (680 g) plus 1 pound (455 g) granulated sugar; 2 tablespoons (30 ml) finely chopped fresh ginger

Preparation info

Yield:
16
servings, 3¼ inches in diameter

Difficulty
Easy

Appears in

The Professional Pastry Chef

By Bo Friberg

Published 1989

About

Ingredients

2 tablespoons (30 ml) finely chopped fresh ginger
2 quarts (1

Sauce
Dessert
Vegetarian
Gluten-free
Spicy

Method

Combine the ginger and milk in a saucepan. Bring to the scalding point, then remove from the heat and set aside to infuse while preparing the caramel.
Place the first measurement of sugar and the lemon juice in a thick-bottomed saucepan. Place over medium heat and stir constantly with a wooden spoon until the sugar melts and caramelizes to a rich brown color. I