Ginger Cream

READY IN: 30mins
Recipe by Diana Adcock

This recipe comes from Sunset. Let me know how it is please.

Top Review by Chef Allison

Recipe turned out fine but I would reduce the amount of flour by 1/2...the cream got way too thick too fast and I had to thin it out with milk before adding the egg yolks.

Ingredients Nutrition

  • 14 cup sugar
  • 14 cup flour
  • 1 cup cold milk
  • 1 inch peeled ginger, sliced quarter size
  • 2 large egg yolks


  1. In a 2 quart pan stir together the sugar and flour.
  2. Whisk in the milk.
  3. Add the ginger and bring to a boil, stirring constantly.
  4. In a small bowl whip the yolks and SLOWLY whisk in 1/4 cup of the hot milk mixture.
  5. Now slowly whisk this mixture into the hot milk mixture.
  6. Turn heat to low and simmer for 5 minutes, stirring often.
  7. Remove ginger slices.
  8. Let cool to room temp and then chill.
  9. This will keep up to 3 days in the fridge.

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