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Ingredients
- 1/4 c. Fresh ginger, roughly minced
- 1/2 c. Sugar
- 1/4 c. Water
- 2 c. Half-and-half
- 1 tsp Pure vanilla extract
- 6 x Egg yolks
Directions
- In a small saucepan, place the ginger, 1/4 c. of the sugar, and the water.
- Simmer over very low heat for approximately 10 min; the syrup should be thick but not brown. Remove from the heat and let stand for 30 min.
- Return to the heat, add in 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 1/4 c. sugar till light and lemon colored. Slowly pour in the warm cream, whisking to combine. Return the mix to the saucepan and heat over medium-low heat, stirring constantly, till 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 c.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 669g | |
| Calories 1046 | |
| Calories from Fat 491 | 47% |
| Total Fat 55.83g | 70% |
| Saturated Fat 34.7g | 139% |
| Trans Fat 0.0g | |
| Cholesterol 179mg | 60% |
| Sodium 204mg | 9% |
| Potassium 730mg | 21% |
| Total Carbs 125.29g | 33% |
| Dietary Fiber 0.4g | 1% |
| Sugars 101.6g | 68% |
| Protein 14.74g | 24% |
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