0.0 – 0 reviews • Low Sodium
| Level: |
Easy |
| Total: |
1 hr 30 min |
| Active: |
30 min |
| Yield: |
4 cups |
Ingredients
- 1 cup sugar
- 1/2 cup chopped crystallized ginger
- 3 cups milk
- 9 large egg yolks
- 6 tablespoons cornstarch
- 1 teaspoon ground ginger
Instructions
- Combine the sugar and crystallized ginger in a food processor and process until very fine.
- Bring the milk to a bare simmer in a medium saucepan over medium-low heat.
- Whisk the egg yolks, cornstarch and ground ginger together in a large bowl. Slowly whisk in the hot milk mixture, taking care not to scramble the eggs. Return the mixture to the suacepan and cook over medium heat until very thick, 3 to 5 minutes. Transfer to a bowl, straining if necessary to remove any chunks. Stir in the crystallized ginger mixture, then cover with a sheet of plastic wrap pressed directly against the surface of the pastry cream to keep a skin from forming. Refrigerate until chilled.
- Beat the pastry cream in a stand mixer fitted with the paddle attachment until smooth before using.
Nutrition Facts
| Serving Size |
1 of 10 servings |
| Calories |
226 |
| Total Fat |
6 g |
| Saturated Fat |
3 g |
| Carbohydrates |
38 g |
| Dietary Fiber |
0 g |
| Sugar |
33 g |
| Protein |
5 g |
| Cholesterol |
173 mg |
| Sodium |
51 mg |
