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Ingredients
2 ½ cups heavy cream
½ pound ginger root, peeled and coarsely chopped
¼ cup sugar
6 large egg yolks
Nutritional analysis per serving (6 servings)
18 grams carbs; 296 milligrams cholesterol; 454 calories; 11 grams monosaturated fat; 2 grams polyunsaturated fat; 25 grams saturated fat; 41 grams fat; 1 gram trans fat; 1 gram fiber; 40 milligrams sodium; 6 grams protein; 12 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large saucepan, combine the cream, ginger and sugar and place over medium heat; bring just to a boil, remove from the heat and set aside, covered, for 10 minutes. Strain the mixture and discard the ginger. Put the yolks in a large bowl and whisk until they are thick and light-colored. Very slowly pour in the hot cream, whisking constantly. Strain the mixture through a fine-mesh sieve and allow to cool.
- Step 2
Preheat the oven to 300 degrees. Pour the cream mixture into 6 ¼-cup custard cups and cover them with foil. Place the cups in a baking pan and pour boiling water into the pan to come halfway up the sides of the cups. Bake until the custard is just set, 40 to 45 minutes. Remove the cups from the pan and allow to cool slightly. Serve warm or refrigerate and serve chilled.
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