Sweet Ginger Custard

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* Exported from MasterCook *

 

Sweet Ginger Custard

 

Recipe By :Ken Hom, Asian Vegetarian Feast

Serving Size : 10 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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2 vanilla beans

1/2 cup sugar

2 cups low-fat milk

6 large eggs -- beaten

2 tablespoons finely chopped candied ginger

 

Split the vanilla beans in half and scrape out the seeds with a spoon. Separate

the seeds with 1 tablespoon of the sugar and set aside.

Preheat the oven to 400F. Combine the milk, vanilla beans, and ginger in a pan

and leave it to heat gently. Meanwhile, wiisk the eggs, sugar, and vanilla

seeds in a large bowl. Then, when the milk is steaming hot, discard the vanilla

beans and pour the milk into the egg and sugar mixture in a slow and steady

stream, wisking until thoroughly blended.

Pour the liquid into a gratin dish and place it in a large roasting pan.

Transfer the pan carefully to the oven, then pour in sufficient hot water to

come two-thirds up the dish. Turn the temperature down to 350F and bake for 45

minutes or until done. Serve warm, or cool to room temperature before

refrigerating.

 

 

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Per serving: 78 Calories (kcal); 3g Total Fat; (30% calories from fat); 3g

Protein; 10g Carbohydrate; 112mg Cholesterol; 33mg Sodium

Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat;

1/2 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0