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Prep Time: 0 Minutes Cook Time: 150 Minutes |
Ready In: 150 Minutes Servings: 8 |
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Serve in small portions, custard taken to a whole new level of spiciness.From 'Peppers - A Cookbook' By 'Robert Berkley' Ingredients:
4 eggs |
7 ounces white sugar |
2 tablespoon grand marnier or cointreau liqueur |
1 tablespoon fresh peeled and finely chopped ginger |
3 serrano peppers; seeded and diced |
1 litre (1.75 pints) heavy cream |
Directions:
1. Whisk together eggs and sugar in the top of a double boiler or a flameproof glass bowl.
2. Add the liqueur, ginger, peppers and the cream.
3. Place the bowl over (not in) a simmering bowl of water and cook, stirring constantly, until the mixture thickens, about 30 minutes. Pour into serving bowls and refrigerate until firm, about 2 hours. Serves 8.
4. From 'Peppers - A Cookbook' By 'Robert Berkley'
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