Bo Friberg

Gingered Caramel Custards

Preparation info

  • 16

    servings
    • Difficulty

      Easy

Appears in
The Advanced Professional Pastry Chef
The Advanced Professional Pastry Chef

By Bo Friberg

Published 2003

  • About

Ingredients

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

Method

  1. 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.
  2. Place 1 pound 8 ounces