Easy Recipe Finder
Recipe Feeder
1/2 cup heavy cream
1/3 cup ginger root, grated
1 tbsp. lemon grass
1 egg
2 egg yolks
salt and pepper, to taste
Place cream, ginger and lemon grass in sauce pan; steep over low heat for 1 hour. Add additional cream as needed to maintain original quantity. Cover; refrigerate overnight. Stir in eggs, egg yolks and seasoning. Strain through cheesecloth. Pour mixture into individual cups or molds; poach in bain marie until custard is set.
1/3 cup ginger root, grated
1 tbsp. lemon grass
1 egg
2 egg yolks
salt and pepper, to taste
Place cream, ginger and lemon grass in sauce pan; steep over low heat for 1 hour. Add additional cream as needed to maintain original quantity. Cover; refrigerate overnight. Stir in eggs, egg yolks and seasoning. Strain through cheesecloth. Pour mixture into individual cups or molds; poach in bain marie until custard is set.
