Active time: 25 minutes
Total time: 1 hour 5 minutes
- 6 large egg yolks
- 1/3 cup granulated sugar
- ½ vanilla bean
- 2 teaspoon fresh grated ginger root
- 1 tablespoon freshly grated lime zest
- 2 cups heavy cream
- 18 raspberries
Adjust the oven rack to the center shelf and preheat the oven to 325 degrees. Whisk together the egg yolks and sugar. Split the vanilla bean in half length wise,
scrape out the seeds and whisk them into the yolks; set aside.
Over low heat in a non-reactive pan steep the ginger and lime in the cream for 5 minutes. Turn the heat to medium high and bring the cream to a light boil;
remove from the heat. Whisk some of the hot cream into the egg yolks. Pour the warmed yolks back into the pot with the remaining cream.
Over medium heat, stirring with a wooden spoon, cook the custard until it starts
to thicken slightly, or reaches 140 degrees on an instant read thermometer, about 30 seconds, do not let it scald or come to a boil or the custard with break. Strain the custard into a clean bowl.
Pour custard among six Pots de Crème cups, place three raspberries in each. Transfer the cups into a 3 inch deep casserole pan, place pan in oven and fill the pan with hot water half way up the side of the cups. Bake
for 30-40 minutes or until the custard set. To check gently tap the cup with a spoon, if the center does not jiggle it is set. Remove cups from the water bath and refrigerate.
Yields 6 servings
