Title: Serrano and Ginger Custard ("Peppers a Cookbook")
Categories: Dessert Dairy
Yield: 8 Servings

SERRANO AND GINGER CUSTARD
4	lg	Eggs
1	c	Sugar, granulated
2	tb	Liqueur, Orange flavor
1	tb	Ginger, fresh peeled and minced
3		Peppers, Serrano
		Red or Green seeded and diced
1	qt	Cream, heavy

=========================== > Directions < =========================

Whisk eggs and sugar in nonreactive metal bowl until smooth.

Add orange liqueur, ginger, peppers and cream; set bowl over simmering water; whisk until mixture thickens (about 30 minutes)

Divide into 8 small serving bowls, refrigerate until firm (about 2 hours).

=========================> Notes and Credits < ========================== Source: Adapted from book: "Peppers A Cookbook" by Robert Berkeley. Reprinted in Food Arts, June 1993, page 82

[ shared by Dorothy Hair Davis 3/94]

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