Julee Rosso, Sheila Lukins

Ginger Custard

Preparation info

  • 8

    portions
    • Difficulty

      Complex

Appears in
top 1000The New Basics Cookbook
The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

  • About

A traditionally soothing custard is sparkled by the bite of fresh and crystallized ginger.

Ingredients

  • 3 cups half-and-half
  • 10 slices (¼-inch thick) peeled fresh ginger

Method

  1. Heat the half-and-half in a heavy saucepan over medium-low heat just to the boiling point. Add the fresh ginger slices and remove from the heat. Cover the pan and set it aside for 30 minutes.
  2. Divide ½ cup of the crystallized ginger among eight ½-cup ramekins, lining th