Ginger Pots de Crème

I have fussed over this recipe repeatedly because I didn’t seem to be able to get the excellent ginger flavor I wanted. I tried many different solutions and finally found the one that worked: using my trusty micro-plane. I am satisfied that if you make this lovely dessert, you too will be totally pleased with its deliciousness.

















2 cups heavy cream
½ cup sugar
5 ounces fresh ginger, peeled and grated with a micro-plane
2 yolks and 2 whole eggs, lightly beaten
¼ teaspoon salt
Diced candied ginger or Raisin Compote, see recipe below

1. Combine the cream and the sugar in a saucepan. Bring it to the point where it is just barely boiling and the sugar has dissolved. Add the ginger. Remove from the heat, cover the pan, and let it steep for 1 hour or longer.
2. Strain out the ginger, pressing to release as much liquid as you can.
3. Add the eggs and egg yolks to the cream. Stir gently to mix well. Pour through a fine-mesh strainer.
4. Preheat the oven to 325ºF.
5. Pour the mixture into 5 or 6 4-ounce ramekins. Place them in a baking pan and add enough hot water to come halfway up the sides of the cups. Bake until the custard is just set 40-50 minutes. The custard should be soft in the center when lightly shaken. They will firm up as they set. Remove from the baking pan and cool. Place in the refrigerator until ready to serve.
6. Before serving, garnish with the candied ginger or Raisin Compote.

5-6 servings
Adapted from Annie Somerville’s Fields of Greens

Raisin Ginger Compote

½ cup golden raisins
¼ cup chopped candied ginger
¼ cup ginger syrup (If you can’t find this, use ½ cup maple syrup)
¼ cup maple syrup
¼ cup bourbon but you could use Madeira, sherry, or marsala

1. Place the raisins and candied ginger in a bowl. Add the remaining liquids and let the raisins and ginger macerate for an hour or more.
2. Spoon some of the fruits and the liquid over the pots de crème and serve.

Makes about 1½ cups
My own devising