serrano-ginger custard
- Categories
- Dessert
- Yield
- 8 Servings
| Measure | Ingredient |
|---|---|
| 4 | Eggs |
| 7 ounces | Caster sugar |
| 2 tablespoons | Orange liqueur |
| 1 tablespoon | Fresh peeled or finely chopped ginger |
| 3 | Serrano peppers; seeded and diced |
| 1 litre | (1.75 pints) double cream |
From: gcaselton@... (Graeme Caselton BSc(Open)) Date: Mon, 2 Sep 1996 19:07:02 +0200 Whisk together eggs and sugar in the top of a double boiler or a flameproof glass bowl. Add the liqueur, ginger, peppers and the cream.
Place the bowl over (not in) a simmering bowl of water and cook, stirring constantly, until the mixture thickens, about 30 minutes.
Pour into serving bowls and refrigerate until firm, about 2 hours.
Serves 8.
From 'Peppers - A Cookbook' By 'Robert Berkley' CHILE-HEADS DIGEST V3 #092
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .
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