Name: Ginger Custard
Yield: Serves six
Cuisine: Australian
Ingredients: 9 egg yolks; 1 x 55 g egg; 60 ml Stone’s ginger wine; 100 g castor sugar; 300 ml cream (35% butterfat); 150 ml double cream (45% butterfat); 60 ml water; 3 tablespoons peeled and chopped ginger; 1 teaspoon finely grated ginger; 130 g plain flour; 30 ml brandy; juice of ½ lemon; 150 g castor sugar; 120 ml golden syrup; 150 g unsalted butter

Preparation info

Serves
six

Difficulty
Easy

Appears in

Rockpool

By Neil Perry

Published 1998

About

This has been a big winner on the Wockpool menu from day one. It’s also wonderful with fresh fruit.

Ingredients

Brandy Snaps

150 g unsalted butter
120 ml golden syrup
150

Method

Preheat the oven to 140°C (290°F).

To make the Brandy Snaps, melt the butter and syrup in a heavy-based saucepan over low heat Add the sugar and stir until it dissolves, add the lemon juice and brandy. Keep cooking until the mixture caramelises. Remove from the heat and whisk i