Ginger-Infused Crème Caramel


Preparation info
  • Serves


    if you use ½ cup molds .
    • Difficulty


Appears in

By Barbara Tropp

Published 1982

  • About

When I first came to California, I was fortunate enough to meet the young cook-entrepreneurs Michael James and Billy Cross and be invited by them to cook a luncheon for the great French chef Michel Guérard and his students at their elegant cooking school at the Robert Mondavi Winery. The setting was one of crystal goblets, great wines, and extraordinary table