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This this delicious dessert, courtesy of Fitzroy Inn Cafe.
Preheat oven to 160c
Place cream in a sauce pan. Use knife to scrape the seeds from vanilla bean into the cream
Add orange zest and ginger into cream mix. Bring to a simmer (do not boil) for 5 to 8 min
Use whisk to whisk the egg yolks and caster sugar until well combined
Gradually whisk the cream into the egg yolk mixture until well combine
Remove and discard vanilla pod
Recipe courtesy of the Fitzroy Inn’s Cafe | Wine Bar and its seasonal menu featuring delicious country cuisine.
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