It's time to enjoy that wonderful Rumtopf we've been working on since the summer! We've paired it with a delicious ginger pot de crème. Here's the recipe:
- 473 grams (2 cups) heavy cream
- 2 inch piece of ginger, peeled and sliced
- 50 grams (1/4 cup) sugar
- 6 egg yolks
- 1 teaspoon vanilla paste
Set oven to 300F
Bring the heavy cream, ginger and vanilla to a boil then turn the heat off and let steep for half an hour.
Whisk the yolks and sugar together until creamy and light.
Slowly whisk in the strained cream and continue whisking until completely combined.
Skim the foam off with a small sieve or a paper towel.
Pour into ramekins then place them into a baking dish with water up to the middle of the ramekins.
Bake until set, the middle should jiggle slightly.
Place some of the Rumtopf on top and enjoy!!