Ginger Cream

1. 1

   In a 2 quart pan stir together the sugar and flour.

2. 2

   Whisk in the milk.

3. 3

   Add the ginger and bring to a boil, stirring constantly.

4. 4

   In a small bowl whip the yolks and SLOWLY whisk in 1/4 cup of the hot milk mixture.

5. 5

   Now slowly whisk this mixture into the hot milk mixture.

6. 6

   Turn heat to low and simmer for 5 minutes, stirring often.

7. 7

   Remove ginger slices.

8. 8

   Let cool to room temp and then chill.

9. 9

   This will keep up to 3 days in the fridge.

* Per serving · 4 servings · Values may vary.

No additional tips available.