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Serrano-Ginger Custard


Course : Pies
Serves: 8
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Ingredients:


4 large eggs

1 cup sugar

2 tablespoons orange liqueur

1 tablespoons ginger fresh, peeled and minced

3 medium red or green serrano peppers -- seeded and diced

1 quart heavy cream
 

Preparation / Directions:


Whisk together eggs and sugar in the top of a double boiler or a flameproof glass bowl. Add the liqueur, ginger, peppers and cream. Place the bowl over (not in!) simmering water and cook, stirring constantly, until mixture thickens, about 30 minutes. Pour into serving bowls and refrigerate until firm, about 2 hours.

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