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500 ml cream
6 cm fresh ginger root, peeled, then
halved and bruised
3 egg yolks
50 g superfine castor sugar
4 ovenproof bowls (each 10cm in
diameter)
1 large baking dish (big enough to hold
the above 4 bowls)
4 tablespoons sugar
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Method:
Heat the cream and ginger in a saucepan
over low heat, stirring from time to time, until the mixture almost
comes to a boil. Remove from the heat, cover the pan and set
aside for 15 minutes. Remove and discard the ginger pieces. Mix the egg yolks and
castor sugar in a large bowl until the sugar is dissolved, then
gradually pour in the ginger-flavored cream, whisking to mix well.
Do not beat the cream as this will cause air bubbles in the custard.
Pour the custard mixture into 4 ovenproof bowls and place them in a
deep baking dish. Carefully fill the baking pan with boiling
water up to half the height of the bowls, then bake in the preheated oven until
the cream just sets in the middle, 30 to 35 minutes. Remove and
set aside to cool.
When the custard is cool enough, chill
in the refrigerator for at least 1 hour. Sprinkle the top of
each custard with 1 tablespoon of the sugar and grill under a
preheated broiler for about 1 minute, until the sugar blisters and
turns golden brown. (Alternatively, you may sear the surface of the
custard using a torch). Remove and set aside to cool.
Return the custard to the refrigerator and chill for at least 1 hour
before serving.
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