Ming says: This easy custard base gets its great flavor from fresh ginger and vanilla beans. While not scientifically proven, I believe that custard is the most versatile and popular dessert: ice cream, crème brûlée, flan, crème caramel, bread pudding...they all use custard in some form.
Makes 5 cups
- 3 1/2 cups heavy cream
- 1 cup milk
- 1/4 cup fresh ginger, peeled and grated
- 2 vanilla beans, split
- 8 egg yolks
- 1 egg
- 2/3 cup sugar
- Combine cream, milk, ginger, and vanilla bean in a saucepan over medium heat, and heat until just under scalding — approximately 170°F. While the cream mixture is heating, in a separate bowl whisk together the yolks, whole eggs, and sugar. When the cream mixture has reached the appropriate temperature, temper the yolk mixture by adding a small amount of the hot cream and whisking to warm eggs. Add the heated egg mixture back into the milk and cream mixture and stir to combine. Pour custard base into a metal container and place in an ice bath, stirring occasionally, then place in the refrigerator. It is best to let the base sit overnight to develop a more intense flavor from vanilla and ginger. Strain the next day or when cold. Store in a container, covered, for 3 to 5 days (depending on the freshness of milk and cream).
MING'S RECOMMENDED BEVERAGES
Duck Walk Vineyards, Blueberry Port
Where: Maine
Style: This port is made with handpicked blueberries from Maine that are small, concentrated, and bursting with flavor, producing a port wine that has intense fruit flavors and is perfect with desserts, especially ones featuring fruit like the Stone fruit Clafoutis.
Jabolet Muscat Beaumes de Venise
Where : Rhone Valley, France
Grape: Muscat
Style: This wine has a pale golden hue and intense fruity and floral aromas. It is full-bodied with lingering fruity aromas and a lemon-tinged finish. It is wonderful with creamy desserts like crème brûlée.
>>This recipe appears in
Episode #220.
>> For additional recipes and more, visit
www.ming.com
