Ingredients for Ginger Cream
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Ginger Cream? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Ginger Cream
- In a 2-quart saucepan, whisk together 1/2 cup granulated sugar and 1/4 cup all-purpose flour until well combined.
- Gradually whisk in 2 cups whole milk until smooth.
- Add 1/4 cup thinly sliced fresh ginger and bring the mixture to a boil over medium heat, stirring constantly to prevent scorching.
- In a separate small bowl, whisk together 2 large egg yolks. Slowly whisk in 1/4 cup of the hot milk mixture to temper the yolks.
- Gently pour the tempered yolk mixture into the saucepan with the remaining hot milk mixture, whisking constantly.
- Reduce heat to low and simmer for 5 minutes, stirring frequently, until the mixture thickens slightly.
- Remove the ginger slices using a slotted spoon or fine-mesh sieve.
- Allow the custard to cool to room temperature, then cover and refrigerate for at least 2 hours, or until thoroughly chilled.
- Serve chilled. This dessert will keep for up to 3 days in the refrigerator.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
150g
Fat
33g
Carbs
21g
