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Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
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Ingredients: 8oz fresh root ginger, sliced 3 3/4 cups double heavy cream 1/2 cup caster or granulated sugar 6 egg yolks, beaten A few strands of Saffron for flavour & color Instructions: Heat the oven to 275ºF. Bring a pan of water to the boil, add the ginger and boil for 30 seconds before draining. This takes away most of the peppery heat of the ginger. Put the cream and sugar in a pan and heat until just below boiling point, then add the ginger and the saffron, turn off the heat, cover and leave to infuse for one hour. Put the yolks in a bowl, Strain the hot ginger and saffron cream through a sieve onto the yolks, mix well, then strain again into a jug....this eliminates any last strands of egg. Place 8 ramekins in a roasting tin. Pour the mixture into them, and then pour enough hot water from a kettle to come half way up the ramekins. Bake for about 40 minutes until just set....the custard should still be wobbly in the middle, and then remove from the tin and cool on a wire rack. When cold, chill and serve. (You can serve this Spanish dish with overseas accompaniments such as orange and polenta biscuits or rosemary-flavoured shortbread.) |
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