Recipes
Tangerine-Ginger Custards
Print Page
Email a Friend
Rate or Review
Add Picture
Add to Shop List
Added Jun 2nd, 09 by
FoodConnect.com Test Kitchen
FoodConnect.com Test Kitchen
- Categories: Puddings & Custards
- Servings: 6 change
- Calories per serving: 127
- Prep Time: 10 mins
- Cook Time: 60 mins
Nutritional Facts
Brought to you by 
| Per serving | % Daily Value* |
| Calories 127 | 6% |
| Fat 3g | 5% |
| Cholesterol 67mg | 22% |
| Sodium 94mg | 4% |
| Carbohydrates 22g | 6% |
This recipe is from Vegetarian Times (November/December 2008)
Ingredients
- 2 cups reduced-fat milk
- 1/2 tsp tangerine zest
- 2 1/4-inch coins fresh ginger
- 1/2 cup sugar
- 2 large eggs
- 2 tangerines peeled and sectioned
- Slivered candied ginger, for garnish
Recipe Method
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. Beats eggs with pinch of salt in small bowl. Whisk beaten eggs into milk mixture.
3. Preheat oven to 350 degrees Fahrenheit. Fill 6 4-oz. (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.
4. 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.
