Try this Ginger Custard Sauce (For Raspberry Tamales) recipe, or contribute your own.
Suggest a better descriptionIn a small saucepan, place the ginger, 1/4 cup of the sugar, and the water. Simmer over very low heat for approximately 10 minutes; the syrup should be thick but not brown. Remove from the heat and let stand for 30 minutes. Return to the heat, add the half-and-half and vanilla, and bring just to the simmer over medium heat. Meanwhile, in a separate bowl, beat the egg yolks with the remaining 1/4 cup sugar until light and lemon colored. Slowly pour in the hot cream, whisking to combine. Return the mixture to the saucepan and heat over medium-low heat, stirring constantly, until the sauce begins to thicken and coats the back of a wooden spoon (it will register about 180 degrees). Immediately strain and chill, covered. To prevent a skin from forming, one trick is to cover with plastic wrap right down on the surface of the custard. Yield: 3 cups Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved Recipe By : COOKING RIGHT SHOW #CR9723 Posted to EAT-L Digest 4 October 96 Date: Sat, 5 Oct 1996 09:08:48 -0400 From: Bill Spalding
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Serving Size: 1 Serving (4538g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 8164 | ||
Calories from Fat: 5456 (67%) | ||
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Amt Per Serving | % DV | |
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Total Fat 606.2g | 808 % | |
Saturated Fat 320.4g | 1602 % | |
Monounsaturated Fat 208.3g | ||
Polyunsanturated Fat 48.8g | ||
Cholesterol 11323mg | 3484 % | |
Sodium 1782mg | 61 % | |
Potassium 5306.4mg | 140 % | |
Total Carbohydrate 475.4g | 140 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 475.4g | ||
Protein 229.7g | 328 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 8164
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