Ingredients

Features

Description

Preheat oven to 160 °. Pour a cup of water and ginger over high heat, bring to a boil. Cook for 5 minutes. Remove from heat, drain and set aside in a bowl of ginger.

Pour 5 tablespoons ginger water back into the pan and add 1/2 cup of powdered sugar. Reduce heat to medium and cook, without disturbing, until the sugar dissolves and the syrup will not become rich amber. Remove it from the heat, pour and stir 1 teaspoon of water to cool slightly. Pour the syrup over 6 in portions formochkam 150 ml.

In another saucepan, combine the milk and remaining ginger water, add anise and 5 minutes simmer. Remove, let cool slightly. Beat egg yolks and remaining sugar into a thick cream. Carefully pour into it a little warm milk and stir. Remove the lumps and pour formochkam. Place the molds in a deep pan and pour enough water to get to the walls of the molds were closed to half. Bake in the oven for 25 minutes (until the surface of the cream starts to shake).

Remove, let cool, cover and refrigerate to harden. Before serving knife separate the cream from the walls, cover the plate molds, flip and tap the bottom to easily molds were removed.

Translated by site: wday.ru