Tangerine-Ginger Custards
Recipe from
Vegetarian Times
Citrus zests are an ideal addition to custard-style recipes such as this one because they infuse the desserts with flavor but don't curdle the creamy mixture the way a citrus juice would.
Servings:
Serves 6
Ingredients
-
2 cupsreduced-fat milksee savings
-
1/2 teaspoontangerine zestsee savings
-
2 1/4-inchcoins fresh gingersee savings
-
1/2 cupsugarsee savings
-
2 largeeggssee savings
-
2tangerines, peeled and sectionedsee savings
-
Slivered candied ginger, for garnishsee savings
Directions
1.
Heat milk, tangerine zest, and ginger coins in medium saucepan over medium heat, until milk's surface begins to bubble, stirring frequently. Remove from heat, and cool.
2.
Strain milk through fine sieve into medium bowl, discarding tangerine zest and ginger coins. Mix in sugar. Beat eggs with pinch of salt in small bowl. Whisk beaten eggs into milk mixture.
3.
Preheat oven to 350 degrees F. Fill 6 4-ounce (1/2-cup) ramekins with custard. Place ramekins in roasting pan. Fill roasting pan with boiling water that reaches about one-third up sides of ramekins. Bake 40 to 50 minutes, or until custards jiggle slightly. Remove from water bath, and cool. Garnish each custard with a tangerine section and slivered candied ginger before serving.
Nutrition information
Calories 144, Total Fat 3.5 g, Saturated Fat 1.5 g, Cholesterol 77 mg, Sodium 57 mg, Carbohydrate 24 g, Fiber 1 g, Protein 5 g, Sugars 24 g.
Percent Daily Values are based on a 2,000 calorie diet
Add Your Review
Related Recipe
