Ginger Cream

Submitted by Diana Adcock

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

 

• Ready In: 30mins
• Ingredients: 5
• Yields: 1 1/3 cups

ingredients

• 1⁄4 cup sugar
• 1⁄4 cup flour
• 1 cup cold milk
• 1 inch peeled ginger, sliced quarter size
• 2 large egg yolks

directions

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.

Reviews

[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.