Free Recipe Serrano-Ginger Custard
Recipe Type: D Recipes
Recipe Preparation: boil
Cooking Ingredients for Serrano-Ginger Custard Recipe
4 Eggs
7 oz Caster sugar
2 tb Orange liqueur
1 tb Fresh peeled or finely
-chopped ginger
3 Serrano peppers; seeded and
-diced
1 l (1.75 pints) double cream
Serrano-Ginger Custard Preparation
From: gcaselton@easynet.co.uk (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.
Cooking Temperature:
Recipe Serves: 8
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