Ginger Rose Custard

1. 1

   In a large bowl, beat the egg yolks with an electric mixer; add a pinch of salt and continue beating until yolks are a pale-lemon color.

2. 2

   In a medium saucepan over medium heat, warm the ginger slices and heavy cream.

3. 3

   Do not boil.

4. 4

   With a slotted spoon, remove the ginger slices; add the rosewater.

5. 5

   Pour the flavored cream over the egg yolks and mix well.

6. 6

   Over a double boiler, cook the custard mix, stirring constantly, until it thickens and coats the back of a spoon.

7. 7

   Add the sherry and cool the custard over an ice-water bath.

8. 8

   Pour the custard into serving dishes.

No additional tips available.