Ginger

I was left with two lonely egg yolks after making coconut macaroons last week. After scouring our cookbooks, we found the perfect recipe to use them in:

Ginger Pots de Creme
from Fields of Greens by Annie Somerville

The resulting pots de ceme are nothing like chocolate pots de creme. The texture is silky and smooth, much like a basic mother's custard. The ginger flavor transfers beautifully into the cream. I used light cream and thought it was still very rich.





Note: The original recipe calls for 5 egg yolks, so I made 2/5 of a recipe. We do not have a 1/5 cup measure, so I converted everything to weight and used my scale. Every kitchen needs a scale!

Ginger Pots de Creme

• 1/5 lb fresh ginger (about 3.2 ounces)
• 2/5 quart heavy cream (1 3/5 cups or 12.7 ounces)
• 1/5 cup sugar (1.4 ounces)
• 2 egg yolks
• About 2 TB candied ginger, diced [excluded because we didn't have any]
  

Fill a medium-size saucepan with water and bring it to a boil over high heat. Peel the ginger and slice into 1/4 inch rounds. Drop it into the boiling water for 30 seconds, then drain.

In the same saucepan, combine cream and sugar. Over medium-high heat, bring it to the point where it is just barely boiling. When the sugar is dissolved, add ginger and remove from heat. Cover and let steep 1 hour. Strain out ginger and whisk in yolks.

Preaheat oven to 325F. Pour mixture into three ramekins. Place them in a baking pan and add boiling water to come halfway up the sides of the ramekins. Cover pan loosely with foil and bake until custard is set, about 1 hour. Custard should be soft in the center when shaken. Remove from pan and cool. Top with candied ginger.

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