Chinese Ginger Custard Recipe

From Dorothy McNett's Recipe Book.

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Chinese Ginger Custard

From Dorothy McNett's recipes at Make some sesame seed cookies to serve with this!

2 free range eggs
1/4 cup raw sugar
1/2 teaspoon soy sauce
2 teaspoons cornstarch
1 1/2 cups milk or half and half (organic is best)
2 tablespoons finely diced candied ginger

In glass or ceramic batter bowl, whisk the eggs very well, and then whisk in the sugar, soy sauce and cornstarch. Whisk in the milk. Cook in microwave 2 minutes and then whisk well. Cook another 2 minutes and whisk. Cook 30-45 seconds more and whisk very well. Mixture should have the consistency of thick cream. (OR, bring mixture to nearly boiling in a heavy bottomed saucepan, reduce heat to a low simmer and cook and whisk until thickened, usually about 6-7 minutes.) Whisk in the diced ginger. Pour into individual serving dishes and let cool. Serve with fresh fruit slices and sesame seed cookies.

Recipe created 2014-07-21.

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