Ginger Custard

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

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

Oceania
Australia
Dessert
Vegetarian

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