Username:
Password:
Create an Account
Forgot your password?


Course:
Appetizer  (673)
Beverage  (581)
Breakfast  (1130)
Dessert  (2016)
Entrees  (41)
Lunch  (72)
Side Dish  (1208)
Snack  (39)

Base:
Appetizers  (3024)
Beef  (1585)
Beverages  (1465)
Breads  (4302)
Cakes  (2340)
Candies  (890)
Cheese/eggs  (392)
Cookies  (2917)
Desserts  (7077)
Fish  (1307)
Fruits  (1870)
Grain  (43)
Lamb  (223)
Low-cal  (336)
Main dish  (3171)
Meats  (3280)
Other  (62)
Pasta  (2138)
Pies  (1504)
Pork/Ham  (24)
Poultry  (4572)
Relishes  (236)
Salads  (2731)
Sauces  (2757)
Seafood  (3543)
Soups  (2186)
Vegetables  (7180)





Associate.com - Share Your Recipe!

Recipe Name: Serrano-ginger Custard Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/24/2014
Base: Comments:
Course: Dessert  
Difficulty:
Preparation Time:
Number of Servings: 8

Ingredients:
4 Eggs
7 Ounce(s) Caster sugar
2 Tablespoon(s) Orange liqueur
1 Tablespoon(s) Fresh peeled or finely
Chopped ginger
3 Serrano peppers, seeded and
diced
1 1.75 pints double cream
Directions:
From: gcaselton@easynet.co.uk (Graeme Caselton BSc(Open)) Date: Mon, 2
Sep 1996 19:07:02 +0200 Whisk together eggs and sugar in the top of a
double boiler or a flameproof glass bowl. Add the liqueur, ginger,
peppers and the cream. Place the bowl over (not in) a simmering bowl
of water and cook, stirring constantly, until the mixture thickens,
about 30 minutes. Pour into serving bowls and refrigerate until firm,
about 2 hours. Serves 8. From 'Peppers - A Cookbook' By 'Robert
Berkley' CHILE-HEADS DIGEST V3 #092 From the Chile-Heads recipe list.
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 49
Calories From Fat: 21
Total Fat: 2.4g
Cholesterol: 93mg
Sodium: 35.5mg
Potassium: 35.5mg
Carbohydrates: 1.4g
Fiber: <1g
Sugar: <1g
Protein: 3.1g


Scale this recipe to Servings [?]