2 eggs,
plus 2 egg yolks
300ml
single cream
25g caster
sugar
5ml
powdered gelatine
finely
grated rind and juice of 1/2 orange
1 large
piece stem ginger, finely chopped
45-60ml
icing or caster sugar |
Method :
Whisk the egg
and yolks together until pale. Bring the cream and sugar to the boil,
remove from the heat and sprinkle on the gelatine. Stir until the
gelatine has dissolved and then pour the cream mixture onto the eggs,
whisking all the time. Add the orange rind, a little juice to taste, and
the chopped ginger. Pour into 4 or 5 ramekins and chill until set. Some
time before serving, sprinkle the sugar generously over the top of the
custard and put under a very hot grill. Watch closely for the couple of
moments it takes for the tops to caramelize. Allow to cool before
serving.
For a milder
ginger flavor, just add up to 5ml ground ginger instead of the stem
ginger. This is useful way of cheating at crème brûlée ! Most people
would never know unless you over chill to custard, or keep it more than
a day, but there's little risk of that!
Serves 4 - 6
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