Ingredients

• Ginger Juice 100g

• Grated Ginger 2 tsp

• Sugar 1 Cup/200g

• Egg Yolks 6

• Vanilla 1 T

• Salt ¼ tsp

• Black Pepper Pinch / 3g

• Butter ½ Cup /113g

Tools

• Sauce pot

• Microplane/zester

• Whisk

• Stove/Induction burner

• Fine mesh sieve (optional)

The How-to's

1. In a medium sized sauce pot place your egg yolks, vanilla and sugar all together.

2. Whisk the mixture till thoroughly combine, then add the grated ginger, salt, and ginger juice.

3. Bring the pot to the stove and cook on medium to low heat whisking constantly, and making sure to scrape every edge of the pot . The whole process is going to take about 5 minutes so be patient and whisk slowly to not tire your arm out.

4. Continue whisking until the mixture starts to rapidly boil. Once boiling set a timer for 1 minute and continue cooking.

5. Once the minute is up remove from the stove. Add in the cold butter, and stir continuously until the butter is full melted.

6. If worried about egg bits or wanting a smoother curd you can push it through a fine mesh sieve.

7. After straining stir in the black pepper, adjusting to your own taste. The final product should be a smooth, glossy, melt in your mouth curd. Perfect for cake fillings, tarts, and whatever your imagination makes.