Citrus Custard with Ginger Caramel Sauce Recipe

Preheat oven to 325F (160C)

In a heavy-bottomed saucepan over medium heat, melt 1-3/4 cup (425 mL) of the sugar until a deep nutty brown; reduce heat to low. Add ginger, cooking until bubbles subside; stir in lime or lemon juice and 1/4 cup (50 mL) water.

Strain mixture into 8-inch (2 L) square baking dish; tip dish around so sides are coated with caramel and cool.

In a bowl with a wooden spoon, beat remaining sugar, citrus rinds, eggs, egg yolks, rum and vanilla until smooth.

In a saucepan, heat milk and cream over high heat until bubbles form around edges of pan; remove from heat and gradually stir into egg mixture, beating constantly with spoon, but without aerating the liquid. Pour into baking dish.

Cover loosely with foil. Place dish in a larger pan; pour in enough hot water to come 1-inch (2.5 cm) up the side. Bake 1 hour and 5 minutes. Remove baking dish from larger pan and cool on rack to room temperature.

To serve, place dish in hot water for 20 seconds to loosen caramel; cover with serving dish and invert. Carefully lift off baking dish. If a lot of caramel adheres to dish, gently heat until melted and pour over custard.

Excerpted from The Asian Bistro Cookbook by Andrew Chase. Text copyright 1997 by Andrew Chase. Excerpted by permission of Robert Rose Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.