While I was organizing my bookshelves for the holidays, I came across an old issue of Elle à la Table food magazine where it featured a holiday dessert special using ginger. It immediately reminded me of the caramel ginger mousse cake I adopted from this special. I remember that it was so delicious that I decided to try the custard recipe so I bookmarked it but forgotten about it when I was occupied by something else until I came across it again.
You see, I have a thing with desserts, cakes or pastries made using spices and herbs because I think they make cakes tastier and give pastries a kick to make something taste good to taste fabulous. However, many (maybe just my friends) think that spices and herbs are reserve for cooking only and couldn’t link them to sweets. You’ll be surprise how well it goes. Try it for yourself if you have doubts!
Not sure if it was being set in the fridge, I felt that I was biting into a jelly kind of texture at 1st bite but then it melted right on the tip of my tongue! Suddenly it was bursting with this exotic ginger aroma right inside of my mouth. It wasn’t spicy or anything but it has prominent ginger flavor. The custard was only lightly sweetened so you can add however much syrup that you need. So creamy!!! Not as light as a mousse but as silky as a crème brulee. I think you’ll like it =)
Oh, although I served it flipped over and out of the mould, you can bake it in cute heatproof glass jars and give as gifts. I boxed them up in small cake boxes and tie with baker’s twine or ribbon. Makes it more special that it takes a form of a verrine. Quite popular I must say!
Ginger Custard with sugared Ginger Shreds
Serve 4 (5oz/150ml cups)
580ml heavy cream
60g fresh ginger, peeled, sliced
2 large eggs
2 egg yolks
4tsp granulated sugar
3 crystallized sugar rounds, cut into shreds
Some butter for ramekins
Lightly smash the peeled ginger slices with a rolling pin then place into a small saucepan along with the cream. Bring to a simmer over medium heat then remove from heat and let steep for 15 minutes so the cream will be fully infused with the ginger.
Meanwhile, preheat the oven to 340°F/160°C. Butter the ramekins (I used the heatproof custard glasses.); set aside.
Strain the ginger cream mixture through a fine sieve into a big measuring cup. In a medium mixing bowl, whisk together the eggs, egg yolks, sugar and cornstarch until blended. Add the hot cream little by little, whisking as you go until all is incorporated (never stop whisking or the eggs will scramble). Strain the mixture through a fine sieve again into a big measuring cup with spout and skim away any foam on top. Put the ramekins in a roasting pan then pour boiling water into the pan to about halfway up the side of the ramekins. Fill the ramekins evenly with the cream mixture. Bake for 35 - 40 minutes or until set. Remove ramekins from hot water bath and let cool. Cover with clear wrap and refrigerate until set.
Just before serving, using a small knife, run along the inside of the ramekin once then place it in a bowl of hot water to warm and loosen the bottom. Flip it over onto a serving plate. Repeat with all ramekins. Pour the warm syrup over the custard, sprinkle with sugar and garnish with ginger shreds. Serve immediately.
Caramelized Serving Syrup
125ml granulated sugar
Bring the sugar and water to a boil over medium heat. Turn it down to low heat when sugar completely melted and continue to boil until it turns to light amber color, about 4 minutes. Remove from heat and let cool.
整理書櫃的時候翻到一本舊的日文版Elle à la Table ﹐看到以薑為主題的節日甜點特集。記得很久以前製作過特集中的薑香焦糖慕斯﹐賣相及味道都很讚﹐還有另一款的甜點也在我的必試清單中不過後來忘了直到再看到這雜誌為止。
將去皮切厚片的生薑用桿麵棒輕輕搗碎然後和鮮奶油一起放入小鍋裡﹐開中火加熱煮至冒泡後離火﹐蓋上鍋蓋浸泡10 – 15分鐘。同時預熱烤箱至340°F/160°C。將陶瓷烤杯抹上薄薄的奶油﹐備用。
將陶瓷烤杯放進有深度的烤盤裡﹐然後注入熱開水達烤杯一半的高度﹐再將漿糊倒入烤杯中至7分滿。放進預熱過的烤箱裡烘烤35 - 40分鐘。當搖晃烤杯時布丁不會抖動時即烤好了。取出待放涼﹐蓋上保鮮膜﹐然後放冰箱冷卻凝固。
I want to wish you all a merriest Christmas! May your home be filled with an abundance of friends, happiness, and fun this holiday season~