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Ginger Custard

Anonymous Fri Oct 07 11:32:30 2005

1/2 cup heavy cream

1/3 cup ginger root, grated

1 tbsp. lemon grass

1 egg

2 egg yolks

salt and pepper, to taste

Place cream, ginger and lemon grass in sauce pan; steep over low heat for 1 hour. Add additional cream as needed to maintain original quantity. Cover; refrigerate overnight. Stir in eggs, egg yolks and seasoning. Strain through cheesecloth. Pour mixture into individual cups or molds; poach in bain marie until custard is set.

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