Recipe

Citrus Custard With Ginger Caramel Sauce Recipe

	Auntybea / All my dishes 2 months, 2 weeks ago Yummy custard dessert with delicious caramel sauce Prep:20m Cook:65m Servings:4	Auntybea
	delicious

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Ingredients

2-1/2 cup (625 mL) granulated sugar

2 tbsp (25 mL) grated ginger root

2 tsp (10 mL) lime or lemon juice

1 tbsp (15 mL) grated lime or lemon rind

2 tbsp (25 mL) grated orange rind

5 eggs

7 egg yolks

4 tsp (20 mL) dark rum

1/2 tsp (2 mL) vanilla extract

2-1/4 cup (550 mL) milk

1-1/2 cup (375 mL) whipping (35%) cream

Directions

Preheat oven to 325°F (160°C)

In a heavy-bottomed saucepan over medium heat, melt 1-3/4 cup (425 mL) of the sugar until a deep nutty brown; reduce heat to low. Add ginger, cooking until bubbles subside; stir in lime or lemon juice and 1/4 cup (50 mL) water. Strain mixture into 8-inch (2 L) square baking dish; tip dish around so sides are coated with caramel and cool.

In a bowl with a wooden spoon, beat remaining sugar, citrus rinds, eggs, egg yolks, rum and vanilla until smooth. In a saucepan, heat milk and cream over high heat until bubbles form around edges of pan; remove from heat and gradually stir into egg mixture, beating constantly with spoon, but without aerating the liquid. Pour into baking dish. Cover loosely with foil. Place dish in a larger pan; pour in enough hot water to come 1-inch (2.5 cm) up the side. Bake 1 hour and 5 minutes. Remove baking dish from larger pan and cool on rack to room temperature.

To serve, place dish in hot water for 20 seconds to loosen caramel; cover with serving dish and invert. Carefully lift off baking dish. If a lot of caramel adheres to dish, gently heat until melted and pour over custard.

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