* Exported from MasterCook *
Ginger Custards
Recipe By :
Serving Size : 6 Preparation Time :0:15
Categories : LowCal (Less than 300 cals) LowerCarbs
Veggie
Amount Measure Ingredient -- Preparation Method
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1/2 cup sugar
1/4 cup finely chopped fresh ginger -- not peeled
1/4 cup water
1 3/4 cups whole milk
2 large eggs
2 large egg yolks
1 pinch salt
Special equipment: -- six 5 to 6-ounce ramekins or custard cups
Put a rack in middle of oven and preheat oven to 325F.
Bring sugar, ginger, and water to a boil in a 1-quart heavy saucepan, stirring until sugar is dissolved. Add milk, return just to boil, and remove from heat. Let stand, covered, for 15 minutes.
Whisk together eggs, yolks, and salt in a medium bowl. Gently whisk in hot milk mixture. Pour through a fine-mesh sieve into a 1-quart glass measure or a bowl with a pour sprout, pressing on solids; discard solids. Skim off any foam with a spoon.
divide custard among ramekins and cover each one tightly with foil. Arrange ramekins in a roasting pan, put pan in oven, and add enough boiling water to pan to reach halfway up sides of ramekins. Bake until custards are just set around edges but still wobbly in the center, 35 to 40 minutes. Transfer ramekins to a rack and cool, uncovered, to room temperature.
Refrigerate cooled custards, uncovered, for at least 2 hours.
The custards can be refrigerated for up to 1 day.
Serves 6.
Source:
"Gourmet Today by Ruth Reichl, 2009."
S(Formatted by Chupa Babi):
"Feb 2010"
Start to Finish Time:
"3:45"
T(Chill Time):
"2:00"
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Per Serving (excluding unknown items): 155 Calories; 6g Fat (33.1% calories from fat); 5g Protein; 21g Carbohydrate; trace Dietary Fiber; 151mg Cholesterol; 84mg Sodium. Exchanges: 1/2 Lean Meat; 0 Vegetable; 1/2 Non-Fat Milk; 1 Fat; 1 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0
As for me and my house, we will serve the Lord! Joshua 24:15
Gwyn Grega
Group Owner/Moderator
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