Ginger custard sauce (for raspberry tamales)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Fresh ginger; roughly chopped |
| ½ | cup | Sugar |
| ¼ | cup | Water |
| 2 | cups | Half-and-half |
| 1 | teaspoon | Pure vanilla extract |
| 6 | Egg yolks | |
Directions
In a small saucepan, place the ginger, ¼ cup of the sugar, and the water.
Simmer over very low heat for approximately 10 minutes; the syrup should be thick but not brown. Remove from the heat and let stand for 30 minutes.
Return to the heat, add the half-and-half and vanilla, and bring just to the simmer over medium heat.
Meanwhile, in a separate bowl, beat the egg yolks with the remaining ¼ cup sugar until light and lemon colored. Slowly pour in the hot cream, whisking to combine. Return the mixture to the saucepan and heat over medium-low heat, stirring constantly, until the sauce begins to thicken and coats the back of a wooden spoon (it will register about 180 degrees).
Immediately strain and chill, covered. To prevent a skin from forming, one trick is to cover with plastic wrap right down on the surface of the custard.
Yield: 3 cups
Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved Recipe By : COOKING RIGHT SHOW #CR9723 Posted to EAT-L Digest 4 October 96 Date: Sat, 5 Oct 1996 09:08:48 -0400 From: Bill Spalding <billspa@...>