Desserts Recipes - Ginger Creams Recipe

Ingredients

SERVES 6

• 350g/12oz caster sugar

• 50ml/2fl oz water

• 1 cm/1/2in fresh root ginger (peeled and grated]

• 375ml/13fl oz double cream

• 300ml/1/2pt milk

• 125ml/4fl oz ginger wine

• 3 eggs

• 4 egg yolks

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Method:

1. Preheat the oven to 150°C/300°F/Gas mark 2.

2. Dissolve 225g/8oz caster sugar in the water over a low heat until clear. Bring to the boil and bubble for 5 to 6 minutes or until a golden caramel color.

3. Carefully swirl the caramel around the base and sides of 6 x 150ml/1/4pt heatproof moulds, then put to one side.

4. Whisk together the root ginger with the cream, milk and ginger wine. Pour into a small pan and warm over a gentle heat for 2 to 3 minutes. Whisk together the eggs, yolks and remaining caster sugar.

5. Pour the flavored milk slowly onto the whisked egg mixture, stirring constantly, then strain the mixture into a large jug.

6. Pour the custard into the moulds and set them in a roasting tin. Add hot water to come halfway up the sides of the moulds.

7. Bake for 1 1/2 hours or until lightly set, then remove the moulds from the tin. When cool, cover with Clingfilm and chill for at least 4 hours.