Cookbook

Suggested by Martine Paguenaud for 6 people.

● 1 ½ ounces fresh ginger (about a 4” piece)
● 1/3 cup plus 2 tablespoons sugar
● 1 cup whole milk
● 1 ½ cups heavy cream
● 6 ounces bitter sweet (70%) chocolate
● 1/8 teaspoon kosher salt
● 6 large egg yolks
● 1 large egg
● 1 ounce crystallized ginger (4-5 sugar cube size pieces)

Preparation

Preheat oven to 170°C / 325°F. Position a rack in the center of the oven.

Place six small (4-ounces) ramekins inside a deep roasting pan, large enough to hold them without touching. Peel and coarsely chop the ginger. Measure 1/4 cup of the ginger and place in a medium saucepan with 1/3 cup of sugar and 1/3 cup of water. Bring to a boil over medium high heat, stirring to dissolve the sugar. Boil for 30 seconds, then remove from the heat. Stir in the milk and 1 cup of the cream. Set aside for 30 minutes to infuse the cream mixture with the ginger.

Shave or finely chop the chocolate and place in a large bowl.Place the pan with the cream-ginger mixture back over medium high heat. Bring the mixture to a boil – the edges will start to bubble – and pour over the chocolate. Whisk together until the chocolate is melted completely. Add the remaining chopped fresh ginger and the salt. Let the chocolate cool for 10 – 15 minutes or until lukewarm.

Place the egg yolks and whole egg in a small bowl and whisk together lightly. When the chocolate mixture is lukewarm, add the eggs, whisking to combine thoroughly. Pour this mixture through a fine-meshed strainer into a pitcher or large measuring cup with a spout. Divide the mixture among the ramekins.

Add hot water to the roasting pan to reach halfway up the sides of the ramekins. Cover the pan with foil and place in the oven. Bake for 30 – 35 minutes, or until the custards are just set. They will still be slightly jiggly in the center. Remove them from the roasting pan and cool to room temperature on a rack.  Refrigerate at least 6 hours or overnight.

To serve: Whip the remaining ½  cup of cream to a soft peak. Finely sliver the crystallized ginger. Place a dollop of whipped cream on each pots de crème and top with the crystallized ginger slivers.