2 1/2 cup pure cream
1pcs (split half) vanilla bean
6 egg yorks
100g caster sugar
1pcs orange zest
5g sliced ginger
1 Preheat oven to 160c
2 Place cream in a sauce pan. Use knife to scrape the seeds from vanilla bean into the cream
3 Add orange zest and ginger into cream mix. Bring to a simmer (do not boil) for 5 to 8 min.
4 Use whisk to whisk the egg yolks and caster sugar until well combined
5 Gradually whisk the cream into the egg yolk mixture until well combine.
6 Remove and discard vanilla pod
The Carousel thanks Fitzroy Inn’s Cafe | Wine Bar for this recipe.