Ginger custard with brandy snaps recipe
The tops of the custards can be lightly covered in castor sugar and caramelised with a blowtorch before serving.
Ingredients
For the brandy snaps
50g unsalted butter
2 tbsp golden syrup
50g castor sugar
1½ tsp lemon juice
2 tsp brandy
45g plain flour
â…“ tsp finely grated ginger
For the ginger custard
3 tbsp peeled and chopped ginger
150ml double cream (45 per cent butterfat)
300ml cream (35 per cent butterfat)
9 egg yolks
1 x 55g egg
60ml Stone's ginger wine
100g castor sugar, plus 4 tbsp extra to serve
Method
To make the brandy snaps, preheat the oven to 140C.
Place the butter and syrup in a heavy-based saucepan and melt over low heat. Add sugar and stir until it dissolves. Add the lemon juice and brandy. Simmer gently, stirring occasionally until the mixture caramelises (12-16 minutes). Remove from the heat and whisk in the flour and ginger.
When cool, 10-15 minutes, divide the dough into walnut-sized pieces and place on three large greased baking trays. Ensure they are well spread out. Bake for 10-15 minutes, until golden.
Remove from the oven, cool for 1 to 2 minutes until set, and place over a rolling pin to curl. Once cooled, store immediately in an airtight container. Makes about 16.
To make the custard, preheat the oven to 120C.
Blend the chopped ginger with 60ml water, then strain the juice through a fine sieve.
Combine the two creams in a bowl. In another bowl, mix the egg yolks and whole egg together. Add the creams to the eggs, mix gently. Add ginger wine, ginger juice and sugar. Stir together and pass through a fine strainer.
Divide mixture between six custard moulds. Place in a bain-marie and fill halfway with hot water. Cover the moulds loosely with foil and bake for 40 to 50 minutes.
Remove and refrigerate overnight before serving.
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Neil Perry is a restaurateur, chef and former Good Weekend columnist.
