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Ginger Chile Pot de Crème 1 cup whole milk 1 cup heavy cream 1 tablespoon sliced fresh ginger 7 egg yolks 1/2 cup sugar 1 vanilla bean, slit in 1/2 lengthwise and scraped to remove seeds 2 teaspoons aji amarillo paste* Pinch of salt Preheat oven to 300 degrees F. Combine milk, cream, and ginger in a small saucepan and simmer gently for 4 to 5 minutes. Cover and let steep for 20 minutes, then strain. Meanwhile, beat the egg yolks with the sugar with the vanilla bean scrapings until thoroughly combined. While constantly stirring, slowly add the hot cream mixture to the egg mixture. Stir in aji amarillo paste and a pinch of salt. Strain mixture, if desired. Pour mixture into espresso cups set inside a roasting pan. Transfer pan to oven rack and fill with boiling water until cups are halfway immersed. Cover roasting pan with aluminum foil and poke a few vent holes in the foil with the tip of a knife. Bake for 30 minutes. Remove foil from roasting pan and carefully remove pan from oven. Place on a cooling rack and leave espresso cups in water bath until cool. Cover and chill thoroughly until ready to serve. * Aji amarillo chiles are medium-hot and have a distinctive fruity flavor. These Peruvian yellow chiles are available whole and in paste form in Latin markets, as well as online. |
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| © 2012 Mary Sue Milliken and Susan Feniger. All rights reserved. |
