Wednesday, June 24, 2009
While typically a big fan of custards, I am not a fan of ginger. Fresh ginger, that is. Powdered ginger is quite delicious. My other half, however, is a huge fan of all things ginger. The original recipe calls for a tangerine and ginger combination, which I'm sure would be better than orange.
I originally saw this recipe in the November issue of Vegetarian Times. I bookmarked it because I knew he would like the ginger in it, but like most recipes from magazines it sat on the shelf for the last eight months or so. I decided to finally try it out this week - cleverly waiting until tangerines were out of season. As such I substituted oranges.
The mister said it was quite delicious, and while I found the flavor combination to be less than stellar, texturally it was creamy, smooth, and in all ways outstanding.
I can definitely see this recipe being used as a vehicle for all sorts of flavor combinations.
Cardamom and allspice with fresh figs...star anise and cinnamon...lemongrass and Thai basil...grapefruit and vanilla...
adapted from Vegetarian Times, November 2008
2 cups nonfat milk
zest of 1 orange
1 inch piece of ginger root, peeled and chopped roughly
1/2 cup sugar
supremed orange sections for garnish
Preheat oven to 350°F.
Heat milk, zest, and ginger in medium saucepan over medium heat, until milk’s surface begins to bubble, stirring frequently. Remove from heat, and cool. Strain milk through fine sieve into medium bowl, discarding zest and ginger. Mix in sugar. Beat eggs with pinch of salt in small bowl. Whisk beaten eggs into milk mixture. Fill 6 4-oz. (1/2-cup) ramekins with custard. Place ramekins in roasting pan. Fill roasting pan with boiling water that reaches about one-third up sides
of ramekins. Bake 50 to 60 minutes, or until custards jiggle slightly. Remove from water bath, and cool. Garnish each custard with an orange section before serving.
This is a nutritional estimate, I do not claim it to be exact - although it is pretty close.