- 2 tablespoons finely chopped fresh ginger
- 6 tablespoons granulated sugar
- 3 cups heavy cream
- 6 egg yolks
- 1 teaspoon vanilla extract
- ½ cup dark brown sugar
- Nutritional Information
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Nutritional analysis per serving (6 servings)
541 calories; 44 grams fat; 27 grams saturated fat; 13 grams monounsaturated fat; 1 gram polyunsaturated fat; 34 grams carbohydrates; 0 grams dietary fiber; 33 grams sugars; 2 grams protein; 193 milligrams cholesterol; 52 milligrams sodium
6 to 8 servings
- Preheat the oven to 300 degrees.
- Combine the ginger and one tablespoon of the granulated sugar in a bowl and blend well. Let stand 30 minutes or longer.
- Pour the cream into a saucepan and set it in a dish of simmering water. Stir in the ginger mixture plus the remaining granulated sugar. Stir until the mixture is piping hot and the sugar dissolved.
- Beat the egg yolks until light and pour the hot ginger-cream mixture over them gradually, stirring vigorously. Add the vanilla.
- Pour the custard into an 8-cup souffle dish. Place the dish in a large heat-proof baking dish and pour about one inch of boiling water around the souffle dish.
- Place in the oven and bake until almost set, about 35 to 45 minutes. The center will not be wholly firm and when shaken will seem a bit liquid. Take care not to overbake and remember that the custard will continue to cook from retained heat once it is removed from the oven.
- Remove the dish from the oven and chill thoroughly.
- Preheat the broiler to high.
- Sprinkle the top of the custard evenly with brown sugar. Place the dish on a bed of cracked ice and place under the broiler until the sugar is melted. Serve immediately or chill again and serve cold.