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Receta Ginger Custard Sauce (For Raspberry Tamales)
by Global Cookbook

Ginger Custard Sauce (For Raspberry Tamales)
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Ingredientes

  • 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

Direcciones

  1. In a small saucepan, place the ginger, 1/4 c. of the sugar, and the water.
  2. 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.
  3. Return to the heat, add in the half-and-half and vanilla, and bring just to the simmer over medium heat.
  4. 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).
  5. 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.
  6. Yield: 3 c.