In 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|
|Calories from Fat: 5456 (67%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 8164
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