Ginger Custard

Cuisine: American

Category: dairy

Servings: 6


1/2 cup heavy cream
1/3 cup ginger root, grated
1 tbsp. lemon grass
1 egg
2 egg yolks
salt and pepper, to taste


Place cream, ginger and lemon grass in sauce pan; steep over low heat for 1 hour. Add additional cream as needed to maintain original quantity. Cover; refrigerate overnight. Stir in eggs, egg yolks and seasoning. Strain through cheesecloth. Pour mixture into individual cups or molds; poach in bain marie until custard is set.

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