Wednesday, March 4, 2009

Ginger-Brown Sugar Custard

I am fond of culinary mash-ups. That is to say, I like to hook together the flavors of one cuisine with a technique or traditional dish from another cuisine. Examples: Mexican lasagna, Italian stir-fry, Indian tamales.

So this custard recipe is a fairly classic Western-style baked dessert custard (though much lighter on the egg yolks) sweetened with brown sugar and perfumed with fresh ginger for an Eastern connection.

I chose to make it in a single baking container because I get a little peevish dealing with all those little custard cups (especially in a water bath), but it would work just fine that way, too.

Ginger-Brown Sugar Custard
The combination of whole eggs and egg whites makes a custard that is lower in cholesterol but still very tender.

3/4 cup brown sugar
2 tablespoons water
3 tablespoons chopped fresh ginger
2-1/2 cups milk
3 large eggs
2 large egg whites
1/8 teaspoon salt
1 teaspoon vanilla

1. In a small saucepan, combine the brown sugar, water and ginger. Over low heat, stirring to dissolve the sugar, bring to a simmer and cook until it starts to foam up. Immediately remove from the heat and let cool to room temperature.
2. Preheat the oven to 325°F. Place an 8-inch square baking dish in a larger pan (like a small roasting pan).
3. In a medium saucepan, heat the milk over low heat until bubbles form around the edge and a bit of steam comes off the surface, about 5 minutes.
4. Meanwhile, in a large bowl, whisk together the whole eggs, egg whites and salt until well combined. Strain the cooled ginger syrup into the eggs and mix well.
5. Pouring slowly but whisking quickly, add the hot milk to the egg mixture. Stir in the vanilla.
6. Pour the custard into the baking dish. Place the roasting pan on the pulled-out oven rack and pour very hot tap water into the pan to come halfway up the sides of the baking dish. Bake for 35 to 40 minutes, or until a knife comes out clean.
7. Remove from the water bath and let cool, then refrigerate until chilled, about 4 hours.

Makes 6 servings

No comments:

Post a Comment