Serrano-ginger custard
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Eggs | |
| 7 | ounces | Caster sugar |
| 2 | tablespoons | Orange liqueur |
| 1 | tablespoon | Fresh peeled or finely chopped ginger |
| 3 | Serrano peppers; seeded and diced | |
| 1 | litre | (1.75 pints) double cream |
Directions
From: gcaselton@... (Graeme Caselton BSc(Open)) Date: Mon, 2 Sep 1996 19:07:02 +0200 Whisk together eggs and sugar in the top of a double boiler or a flameproof glass bowl. Add the liqueur, ginger, peppers and the cream.
Place the bowl over (not in) a simmering bowl of water and cook, stirring constantly, until the mixture thickens, about 30 minutes.
Pour into serving bowls and refrigerate until firm, about 2 hours.
Serves 8.
From 'Peppers - A Cookbook' By 'Robert Berkley' CHILE-HEADS DIGEST V3 #092
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .
Related recipes
- Baked custard with ginger
- Caramelized orange custard
- Custard
- Diet custard
- Egg custard
- Fish custard
- Garlic custard
- Gelatin custard
- Ginger custard with orange marmalade
- Lemon custard
- Lemon sponge custard
- Perfect custard
- Serrano & ginger custard (\"peppers a cookbo
- Serrano and ginger custard (\"peppers a cookbo
- Serrano and ginger custard (\"peppers a cookbook\")
- Soft custard
- Spanish caramel custard
- Tangerine sponge custard
- Tropical custard
- Vanilla custard