18 large California Fresh Eggs Yolks*
3 cups heavy cream
1 1/2 cups half and half cream
1 cup butter
1 cup sugar
1/3 cup fresh ginger purée
1 tablespoon vanilla extract
2 mangos, sliced
Servings: 11
1. Beat all ingredients, except vanilla and mango, together in top of double boiler.
2. Place over boiling water and stir constantly until mixture thickens and will coat a spoon. Remove from heat
3. Beat in vanilla.
4. Pour into serving dishes and refrigerate until set.
5. Garnish with mango slices just before serving.
8 1-cup servings or 11 6-ounce servings
Notes: Eggs can be used to make the silkiest, creamiest puddings possible. Flans, creme brûlées and dessert crèmes all achieve their luscious textures with eggs. And they can be combined with so many other exotic, interesting flavors like ginger, mango and papaya. Very cool!
*If using fresh or frozen yolks: 13 ounces.
3 cups heavy cream
1 1/2 cups half and half cream
1 cup butter
1 cup sugar
1/3 cup fresh ginger purée
1 tablespoon vanilla extract
2 mangos, sliced
Servings: 11
1. Beat all ingredients, except vanilla and mango, together in top of double boiler.
2. Place over boiling water and stir constantly until mixture thickens and will coat a spoon. Remove from heat
3. Beat in vanilla.
4. Pour into serving dishes and refrigerate until set.
5. Garnish with mango slices just before serving.
8 1-cup servings or 11 6-ounce servings
Notes: Eggs can be used to make the silkiest, creamiest puddings possible. Flans, creme brûlées and dessert crèmes all achieve their luscious textures with eggs. And they can be combined with so many other exotic, interesting flavors like ginger, mango and papaya. Very cool!
*If using fresh or frozen yolks: 13 ounces.
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