Recipe - Ginger Custard Sauce (For Raspberry Tamales)

One fourth cup Fresh ginger; roughly
chopped
One half cup Sugar
One fourth cup Water
2 cup Halfandhalf
1 teaspoon Pure vanilla extract
6 Egg yolks

In a small saucepan, place the ginger, One fourth cup of the sugar, and the water.
Simmer over very low heat for approximately 10 minutes; the syrup should be
thick but not brown. Remove from the heat and let stand for 30 minutes.
Return to the heat, add the halfandhalf and vanilla, and bring just to
the simmer over medium heat.

Meanwhile, in a separate bowl, beat the egg yolks with the remaining 1/4
cup sugar until light and lemon colored. Slowly pour in the hot cream,
whisking to combine. Return the mixture to the saucepan and heat over
mediumlow heat, stirring constantly, until the sauce begins to thicken and
coats the back of a wooden spoon (it will register about 180 degrees).

Immediately strain and chill, covered. To prevent a skin from forming, one
trick is to cover with plastic wrap right down on the surface of the
custard.

Yield: 3 cups

Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved
Recipe By : COOKING RIGHT SHOW #CR9723

Posted to EATL Digest 4 October 96

Date: Sat, 5 Oct 1996 09:08:48 0400

From: Bill Spalding billspa@ICANECT.NET