The Fast Diet Cookbook for Weight Loss

This dish is a perfect one to make the day before and cook in the morning when you have guests, even those not following the Fast Diet, because it is delicious and rich. The portions can be cut down if you don’t want to use that many calories for breakfast or brunch. Some people who intermittently fast like to eat the majority of their food at one time and simply drink water and have a small piece of fruit the rest of the day. This strategy can create a good fat-burning environment in the body.

OLIVE OIL COOKING SPRAY

2 CUPS CUBED WHOLE WHEAT BREAD

½ CUP SHREDDED MONTEREY JACK CHEESE WITH JALAPEÑO PEPPER

4 SLICES COOKED BACON, CRUMBLED

5 LARGE EGGS, BEATEN

1 CUP 2% MILK

1 TEASPOON MUSTARD

½ TEASPOON SEA SALT

¼ TEASPOON FRESHLY GROUND BLACK PEPPER

1 LARGE TOMATO, CHOPPED

1. Preheat the oven to 325°F. Coat an 8-by-8-inch baking dish with olive oil cooking spray.

2. Put the bread cubes in the baking dish and spread them out evenly.

3. Sprinkle the Jack cheese and bacon over the bread.

4. In a medium bowl, whisk together the eggs, milk, salt, and pepper until well blended.

5. Pour the egg mixture into the baking dish over the bread.

6. Sprinkle the chopped tomatoes evenly on top.

7. Bake uncovered until the casserole is puffed and golden brown, 50 to 55 minutes.

8. Remove from the oven and let sit for 5 minutes. Serve hot.

Ginger Beef Lettuce Wraps

SERVES 2

405 CALORIES PER SERVING

Lettuce wraps have become a trendy sandwich in many top restaurants because the dish is an inexpensive, healthy way to present succulent fillings to their best advantage. Lettuce does not add any competing textures or tastes. In most Asian cuisines, lettuce wraps are used as an appetizer, but they can also be a substantial main course depending on the amount of filling used.

SAUCE

3 TEASPOONS WATER

2 TEASPOONS RICE VINEGAR

2 TEASPOONS HONEY

1 TEASPOON HOISIN SAUCE

1 TEASPOON CORNSTARCH

1 TEASPOON TAMARI SAUCE

WRAPS

1 TEASPOON SESAME OIL

10 OUNCES BEEF FLANK STEAK, CUT INTO THIN STRIPS AGAINST THE GRAIN

1 TEASPOON MINCED GARLIC

1 TEASPOON FRESH GINGER, PEELED AND GRATED

1 SMALL RED BELL PEPPER, SEEDED AND SLICED THINLY

1 SMALL YELLOW BELL PEPPER, SEEDED AND SLICED THINLY

1 LARGE CARROT, PEELED AND GRATED

2 GREEN ONIONS, SLICED THINLY

4 LARGE BIBB LETTUCE OR ROMAINE LEAVES

To make the sauce:

In a small bowl, whisk together the water, vinegar, honey, hoisin sauce, cornstarch, and tamari sauce until well blended; set aside.

To make the wraps:

1. In a large skillet, heat ½ teaspoon of the sesame oil over medium-high heat. Add the beef and sauté until pink.

2. Add the sauce and stir until thickened.

3. With a slotted spoon, transfer the beef to a plate.

4. Wipe the skillet out and place it back on medium-high heat. Add the remaining ½ teaspoon of sesame oil.

5. Sauté the garlic and ginger until softened, about 2 minutes.

6. Add the bell peppers and carrot, and sauté until softened, about 5 minutes.

7. Return the beef to the skillet with any sauce and juices from the plate and stir to combine. Reheat the beef for 1 minute.

8. Spoon the hot beef filling into lettuce leaves, and wrap. Serve two wraps per plate.

Broccoli Edamame Salad

SERVES 2

475 CALORIES PER SERVING

Edamame is a Japanese word meaning “twig-bean,” referring to the fact that these young soy beans are traditionally served in the pod. They are available fresh or frozen in most grocery stores, and most recipes, like this one, call for the beans to be squeezed out of the pods. They are one of the only plant sources that is a complete protein; they contain all nine essential amino acids that cannot be produced in the body.

1 TABLESPOON WHITE WINE VINEGAR

1 TEASPOON OLIVE OIL

1 TEASPOON FRESH OREGANO, CHOPPED

¼ TEASPOON FRESHLY GROUND BLACK PEPPER

4 CUPS MIXED SALAD GREENS (LIKE LETTUCE, ARUGULA, MÂCHE)

2 CUPS SMALL BROCCOLI FLORETS

1 CUP BLUEBERRIES

½ CUP EDAMAME, SHELLED

1 OUNCE FAT-FREE FETA CHEESE

2 TABLESPOONS SLIVERED ALMONDS

1. In a small bowl, whisk the vinegar, olive oil, oregano, and pepper together.

2. In a large bowl, combine the mixed greens, broccoli, blueberries, and edamame and toss to mix. Add the dressing and toss well to coat.

3. Top with the feta and almonds.

4. Serve at room temperature or slightly chilled.

Asian Noodle Salad

SERVES 10

405 CALORIES PER SERVING

This salad is utterly addictive and will become your most prized potluck and picnic recipe. The best time to eat it is when it has been refrigerated overnight. Make a batch the day before your fast day and try not to eat it ahead of time. You can cut the recipe in half easily if you need a smaller quantity.

6 OUNCES EXTRA-LEAN HAM, CUT INTO THIN STRIPS

12 OUNCES COOKED SKINLESS CHICKEN BREAST, CUT INTO THIN STRIPS

4 GREEN ONIONS, CUT INTO 2-INCH JULIENNE STRIPS

¾ CUP PECANS, CHOPPED

1 POUND THIN RICE NOODLES COOKED, COOLED UNDER COLD WATER, AND DRAINED

¾ CUP CANOLA OIL

¼ CUP SESAME OIL

¼ CUP SESAME SEEDS

4 TEASPOONS GROUND CORIANDER SEED

¾ CUP TAMARI SAUCE

1 TEASPOON HOT CHILI OIL

1. In a large bowl, toss together the ham, chicken, green onions, and pecans.

2. Add the rice noodles and toss to combine.

3. In a medium saucepan over medium heat, add the canola oil, sesame oil, and sesame seeds. Heat until the seeds are golden, about 3 minutes.

4. Remove the pan from the heat and stir in the coriander and tamari sauce. The tamari will spit and crackle when added to the oil. Stand back.

5. Stir in the hot chili oil.

6. Pour the hot dressing over the noodles and stir until well coated.

7. Chill the noodle salad in the refrigerator for at least 3 hours before serving.

Leek and White Bean Soup

SERVES 4

453 CALORIES PER SERVING

You will need to set aside about 10 minutes at the beginning of this recipe to clean the leeks properly. Leeks collect dirt between the leaves when they grow, so they must be thoroughly washed before using. Professional chefs cut leeks as needed for a recipe and then completely immerse the prepped leek pieces in a large bowl filled with cold water, agitate the leeks with their hands, and let them sit for a few minutes to allow the dirt to settle at the bottom of the bowl. With a slotted spoon, carefully scoop out the floating leeks and place them in a colander or on a tea towel to drain fully before using.

1 TABLESPOON OLIVE OIL

3 LEEKS, SLICED THINLY AND CLEANED

2 TEASPOONS MINCED GARLIC

1 TEASPOON CUMIN

6 CUPS LOW-FAT CHICKEN STOCK

1 LARGE CARROT, PEELED AND SLICED THINLY

2 MEDIUM POTATOES, PEELED AND DICED

3 CUPS SODIUM-FREE CANNED NAVY BEANS, DRAINED AND RINSED

1 POUND EXTRA-LEAN HAM, DICED

2 CUPS GENTLY PACKED FRESH BABY SPINACH

SEA SALT

FRESHLY GROUND BLACK PEPPER

1. In a soup pot over medium-high heat, heat the olive oil until shimmery.

2. Add the leeks, garlic, and cumin, and sauté until the vegetables are softened, about 4 minutes.

3. Stir in the chicken stock, carrot, potatoes, beans, and ham.

4. Bring to a boil, reduce the heat to medium-low, cover, and let simmer until the vegetables are tender, about 20 minutes.

5. Stir in the spinach and season with salt and pepper. Serve hot.

Old-Fashioned Meatball Soup

SERVES 4

415 CALORIES PER SERVING

You will think you are sitting in your grandmother’s kitchen when you eat this soup. It has a truly old-fashioned taste and appearance. Adding the meatballs to cook in the stock imparts a meaty richness to the broth and produces very tender meatballs. The serving size of this soup is quite generous, so you can actually split each serving amount into two separate meals.

MEATBALLS

1 EGG, LIGHTLY BEATEN

¼ CUP HOT MILK

½ SMALL ONION, FINELY CHOPPED

½ CUP BREAD CRUMBS

1 TEASPOON WORCESTERSHIRE SAUCE

PINCH OF SEA SALT

PINCH OF FRESHLY GROUND BLACK PEPPER

1 POUND LEAN GROUND BEEF

SOUP

10 CUPS LOW-FAT CHICKEN STOCK

1 CUP THIN PASTA (SPAGHETTI OR LINGUINE)

8 STALKS CELERY WITH THE CENTER GREENS, CHOPPED

4 LARGE CARROTS, PEELED AND DICED

3 LARGE TOMATOES, DICED SEA SALT

FRESHLY GROUND BLACK PEPPER

To make the meatballs:

1. In a medium bowl, combine the egg, milk, onion, bread crumbs, Worcestershire sauce, salt, and pepper in a bowl. Mix in the ground beef with clean hands until combined.

2. Form the meat into small meatballs, about 1 inch in diameter, put them on a plate, and set aside.

To make the soup:

1. In a soup pot over high heat, combine the chicken stock, pasta, carrots, celery, tomatoes, salt, and pepper. Bring the soup to a boil.

2. Add the meatballs, reduce the heat to medium-low, and let the soup simmer until meatballs are cooked through and the carrots are tender, about 30 to 35 minutes.

3. Season with salt and pepper, and serve hot.

Apricot Chicken

SERVES 4

487 CALORIES PER SERVING (INCLUDING RICE)

The sweet-spicy sauce is a delightful complement to chicken breasts and basmati rice. Dried apricots are even more nutritious than fresh ones because their qualities are more concentrated. And the drying process can kill any lingering microorganisms. Apricots are high in fiber, iron, vitamin A, and vitamin C.

1 TEASPOON OLIVE OIL

½ SMALL ONION, CHOPPED

1 TEASPOON MINCED GARLIC

1 TEASPOON FRESH GINGER, PEELED AND GRATED

1 SMALL RED BELL PEPPER, SEEDED AND DICED

1 POUND BONELESS, SKINLESS CHICKEN BREAST, CUT INTO LARGE CHUNKS

1 TEASPOON CINNAMON

1 TEASPOON CUMIN

1 TEASPOON GROUND CORIANDER SEED

½ TEASPOON RED PEPPER FLAKES

1 CUP LOW-FAT CHICKEN STOCK

½ CUP FRESH ORANGE JUICE

3 SMALL POTATOES, CUT INTO QUARTERS

1 LARGE SWEET POTATO, PEELED AND DICED

ZEST OF 1 LEMON

1 TEASPOON CORNSTARCH

¼ CUP DRIED APRICOTS

3 CUPS COOKED BASMATI RICE

1. In a large saucepan over medium-high heat, add ½ teaspoon of the olive oil and sauté the onion, garlic, ginger, and bell pepper until softened, about 4 minutes.

2. With a slotted spoon, remove the vegetables from the pan and put in a small bowl.

3. Add the remaining ½ teaspoon olive oil and sauté the chicken pieces until lightly browned, about 5 minutes.

4. Add the cinnamon, cumin, coriander, and red pepper flakes. Stirring constantly to avoid burning the meat and spices, cook for 3 minutes.

5. Add the cooked vegetables to the chicken and stir to combine.

6. Add ¾ cup of the chicken stock, the orange juice, potatoes, sweet potatoes, and lemon zest. Bring the mixture to a boil, reduce the heat to medium-low, and simmer until the chicken is cooked through, 30 to 35 minutes.

7. In a small bowl, put the remaining ¼ cup chicken stock. Whisk in the cornstarch until well blended. Increase the heat to medium-high, add the cornstarch to the stew, and stir constantly until the stew thickens. Reduce the heat to medium-low.

8. Add the apricots and simmer, stirring occasionally, for about 5 minutes.

9. Serve the chicken spooned over a ¾-cup portion of basmati rice.

Baked Chicken Parmesan

SERVES 2

479 CALORIES PER SERVING

Chicken Parmesan is a culinary staple for many people because it is delicious and relatively easy to prepare. This baked version has fewer calories and fat than the traditional fried version and the fresh tomatoes have less sodium than canned tomato sauce. So the entire dish is healthier and fits nicely as a fast day meal.

OLIVE OIL COOKING SPRAY

TWO 5-OUNCE SKINLESS CHICKEN BREASTS, POUNDED FLAT

1 EGG

1 TABLESPOON WATER

½ CUP WHOLE WHEAT BREAD CRUMBS

1 TEASPOON DRIED OREGANO

¼ TEASPOON BLACK PEPPER

DASH OF SEA SALT

2 MEDIUM TOMATOES, DICED

½ CUP REDUCED-FAT MOZZARELLA CHEESE

1. Preheat the oven to 425°F. Lightly coat a rimmed baking sheet with cooking spray.

2. In a shallow medium bowl, whisk the egg and water together until blended; set aside.

3. In a second shallow medium bowl, stir together the bread crumbs, oregano, pepper, and salt.

4. Dredge one of the chicken pieces first in the egg mixture, next in the bread crumb mixture, and place it on the prepared baking sheet.

5. Repeat with the three remaining chicken pieces, then lightly coat the chicken with cooking spray.

6. Bake in the oven for 12 minutes.

7. Turn the chicken over and top each piece with half of the chopped tomato and half of the Parmesan.

8. Bake until the chicken is browned and the cheese is bubbly, about 10 minutes. Serve hot.

Turkey Cabbage Stew

SERVES 4

449 CALORIES PER SERVING

When cabbage is cooked properly, it can be wonderful. This recipe adds the cabbage at the end of the cooking so it remains crisp-tender and tastes divine.

1 TEASPOON OLIVE OIL

1 SMALL SWEET ONION, CHOPPED

2 TEASPOONS MINCED GARLIC

1 POUND LEAN GROUND TURKEY

1 TEASPOON FRESH THYME, CHOPPED

½ TEASPOON FRESH SAGE, CHOPPED

ONE 28-OUNCE CAN SODIUM-FREE STEWED TOMATOES

ONE 28-OUNCE CAN SODIUM-FREE DICED TOMATOES

ONE 15-OUNCE CAN SODIUM-FREE NAVY BEANS

2 CUPS LOW-FAT CHICKEN STOCK

3 CUPS SHREDDED CABBAGE

1. Place a large soup pot over medium-high heat and add the olive oil. Add the onion and garlic and sauté until translucent, about 3 minutes.

2. Add the ground turkey and sauté until browned, about 6 minutes.

3. Remove any excess fat from the pot. Add the thyme, sage, tomatoes, beans, and chicken stock, and stir. Bring to a boil, reduce the heat to medium-low, and simmer until the vegetables are tender, about 1 hour.

4. About 15 minutes before the soup is done, add in the cabbage, stirring to incorporate.

5. Serve piping hot.

Bulgur-Stuffed Peppers

SERVES 2

431 CALORIES PER SERVING

Bell peppers are often stuffed with a rice mixture, and bulgur is a delicious substitute. You could use lean ground chicken or lean ground turkey in this recipe, but it would add about 50 calories per serving, so pork is the best choice. Make sure that you purchase lean ground pork rather than sausage meat or the dish will not fit as a Fast Diet option.

2 LARGE GREEN BELL PEPPERS, HALVED

½ POUND LEAN GROUND PORK

½ LARGE SWEET ONION, CHOPPED

2 STALKS CELERY, CHOPPED

1 TEASPOON GARLIC, PEELED AND MINCED

1 CUP COOKED BULGUR

1 LARGE RIPE TOMATO, CHOPPED

1 TEASPOON FRESH THYME, CHOPPED

SEA SALT

FRESHLY GROUND BLACK PEPPER

¼ CUP PARMESAN CHEESE

1. Preheat oven to 375°F.

2. Place the bell pepper halves in a large baking dish cut-side up and set aside.

3. Place a medium skillet over medium-high heat and sauté the pork until cooked through, about 8 minutes. Put the pork in a large bowl and set aside.

4. Spoon off any extra fat from the skillet. Add the onion, celery, and garlic, and cook until the vegetables are tender, about 4 minutes.

5. Add the bulgur, tomatoes, and thyme to the pork. Season with salt and pepper, and stir to combine.

6. Spoon the pork-bulgur filling into the bell pepper halves. Sprinkle with the Parmesan cheese.

7. Bake the bell peppers for 35 minutes.

8. Serve two bell pepper halves per person.

Vegetable Sausage Medley

SERVES 4

405 CALORIES PER SERVING

This rustic casserole is best in late summer or fall when the tomatoes and zucchini are in season and bursting with flavor. You can use yellow zucchini as well as green if you want a little more color in the dish; they have the same number of calories (the yellow variety is usually more expensive). Yellow zucchini tends to have more seeds than the green, so let that inform your choice.

OLIVE OIL COOKING SPRAY

1 TABLESPOON OLIVE OIL

1 LARGE SWEET ONION, SLICED

2 TEASPOONS MINCED GARLIC

1 POUND RED POTATOES, UNPEELED AND CUT INTO ¼-INCH-THICK SLICES

2 LARGE ZUCCHINI, CUT INTO ¼-INCH-THICK SLICES

8 OUNCES MILD ITALIAN SAUSAGES, COOKED AND DICED

5 MEDIUM TOMATOES, CUT INTO ¼-INCH-THICK SLICES

½ TEASPOON SEA SALT

½ TEASPOON FRESHLY GROUND BLACK PEPPER

2 TEASPOONS FRESH THYME, CHOPPED

4 OUNCES AGED CHEDDAR CHEESE, GRATED

1. Preheat the oven to 375°F. Lightly coat a 9-by-13-inch baking dish with olive oil spray.

2. In a medium skillet over medium-high heat, add the olive oil and sauté the onion and garlic until softened, about 3 minutes.

3. Transfer the onion mixture to the prepared baking dish and spread them across the bottom evenly.

4. Layer the potatoes, zucchini, sausage, and tomatoes on top of the onions.

5. Sprinkle with salt, pepper, and thyme, and top with cheese.

6. Cover the baking dish and bake until the vegetables are tender, 30 to 35 minutes.

7. Uncover and bake until the cheese is melted and lightly browned, 30 minutes.

8. Let the casserole cool for 10 minutes. Serve hot.

Lamb Burgers with Cucumber Sauce

SERVES 2

420 CALORIES PER SERVING

Lamb is a great source of protein, iron, zinc, B vitamins, and monounsaturated fats. Lamb can also be a surprisingly good source of omega-3 fatty acids, depending on its diet. Whenever possible, source out 100 percent grass-fed organic lamb; it has a higher nutritional value and there is less chance of contamination from antibiotics and steroids.

CUCUMBER YOGURT SAUCE

½ LARGE ENGLISH CUCUMBER, GRATED AND THE LIQUID PRESSED OUT

¼ CUP NONFAT YOGURT

1 TABLESPOON DILL, CHOPPED

1 TABLESPOON SUGAR

JUICE OF 1 LIME

ZEST OF 1 LIME

LAMB BURGERS

½ POUND LEAN GROUND LAMB 1 EGG, LIGHTLY BEATEN

½ SMALL ONION, GRATED

½ CUP DRY BREAD CRUMBS

¼ TEASPOON CRACKED PEPPER

⅛ TEASPOON SALT

2 SLICES OF TOMATO

To make the cucumber sauce:

1. In a small bowl, stir together the cucumber, yogurt, dill, sugar, and lime juice and zest until well combined.

2. Store the sauce, covered, in the refrigerator until ready to serve.

To make the lamb burgers:

1. In a large bowl, mix together the lamb, egg, onion, bread crumbs, pepper, and salt until well combined.

2. Shape the lamb into two patties and store them in the refrigerator, covered, until the grill is ready.

3. Preheat the grill to medium-high heat. Grill the lamb burgers to your desired doneness, about 6 minutes per side for medium-well.

4. Serve the lamb burgers topped with cucumber yogurt sauce and a tomato slice.

Beef Chow Mein

SERVES 2

407 CALORIES PER SERVING

You might think you have a Chinese chef at home when you eat this dish, and you might want to share it with a special guest. Sesame oil has a distinctive, nutty aroma that is a natural food enhancer. Nutritionally, it is a powerful antioxidant that can actually enter the body through the skin to get into the bloodstream, although eating it in this spicy noodle dish is much more fun!

SAUCE

¼ CUP WATER

3 TEASPOONS TAMARI SAUCE

1 TEASPOON CUMIN

1 TEASPOON CURRY POWDER

1 TEASPOON CORNSTARCH

STIR-FRY

1 TEASPOON SESAME OIL

½ POUND BEEF FLANK STEAK, SLICED THINLY AGAINST THE GRAIN

½ SMALL ONION, SLICED THINLY

1 TEASPOON GARLIC, PEELED AND MINCED

1½ CUPS SAVOY CABBAGE, SHREDDED

2 STALKS CELERY, SLICED

1 LARGE CARROT, PEELED AND SHREDDED

1 CUP SNOW PEAS, TRIMMED AND STRINGS REMOVED, AND CUT IN HALF

3 CUPS COOKED RICE NOODLES

To make the sauce:

In a small bowl, stir together the water, tamari sauce, cumin, curry powder, and cornstarch, and set aside.

To make the chow mein:

1. In a large skillet over medium-high heat, heat the sesame oil and sauté the beef until pink.

2. Add the onion and garlic, and sauté until softened, about 4 minutes.

3. Add the cabbage, celery, and carrots, and sauté until the vegetables are tender, about 5 minutes.

4. Add the snow peas and sauté for 3 minutes.

5. Clear a small space in the center of the pan and add the sauce.

6. Stir until the sauce thickens, then incorporate it into the beef and vegetables in the pan.

7. Add the rice noodles and toss to coat.

8. Stir the chow mein until heated through. Serve hot.

Apple Pie with Pecan Streusel Topping

SERVES 8

475 CALORIES PER SERVING

The Fast Diet does not have any rules about what you can or can’t eat when on a fast day, so if you want to use up your calories on dessert you can do so. It probably should be the absolute best dessert possible to make the meal worthwhile. This pie fits the bill; it is a little of everything good in apple pie. It has a flaky crust, spice-infused apples, and a nutty buttery topping on every slice.

1 READY-MADE 9-INCH PIE SHELL

STREUSEL TOPPING

6 TABLESPOONS UNSALTED BUTTER, AT ROOM TEMPERATURE

6 TABLESPOONS FIRMLY PACKED LIGHT BROWN SUGAR

6 TABLESPOONS ALL-PURPOSE FLOUR

½ CUP CHOPPED WALNUTS

¼ CUP ROLLED OATS

FILLING

3 POUNDS GRANNY SMITH OR MCINTOSH APPLES (6-8 MEDIUM)

½ CUP FIRMLY PACKED LIGHT BROWN SUGAR

¼ CUP GRANULATED SUGAR

2 TABLESPOONS ALL-PURPOSE FLOUR

1 TABLESPOON FRESH LEMON JUICE

¾ TEASPOON CINNAMON

2 TABLESPOONS MILK

1 TABLESPOON GRANULATED SUGAR

To make the streusel topping:

1. In a small bowl with your fingertips, mix together the butter, brown sugar, and flour until smooth. Stir in the walnuts and oats.

2. Cover the topping and let chill in the refrigerator.

To make the filling:

1. Peel and core apples. Cut them into ½-inch-thick wedges and place them in a large bowl.

2. In a small bowl, mix the brown sugar, granulated sugar, flour, lemon juice, and cinnamon. Toss the apples with the sugar-cinnamon mixture to coat.

3. Preheat the oven to 350°F. Place the oven rack in the center of the oven.

4. Spoon the filling into the pie shell.

5. Bake the pie for 1 hour and remove it from oven.

6. Crumble the topping over the pie, breaking up any large chunks.

7. Brush the edge of the crust with the milk and sprinkle with the sugar.

8. Bake the pie for 20 minutes, or until the crust is golden, the filling is bubbling, and apples are very tender.

9. Cool the pie on a rack before serving.

Ginger and Vanilla Bean Crème Brûlée

SERVES 4

415 CALORIES PER SERVING

Vanilla is often used in extract form, but sometimes you need a bigger flavor in a recipe, so the whole vanilla bean gets called into action. Fresh vanilla beans should be plump, shiny, and dark with a strong vanilla scent. Whenever possible, try to get Madagascar bourbon vanilla beans for this custard because they have the best flavor.

2 CUPS HEAVY CREAM

⅔ CUP SUGAR PLUS

4 TEASPOONS

2 TABLESPOONS GINGER, PEELED AND GRATED

1 VANILLA BEAN, SPLIT LENGTHWISE

5 LARGE EGG YOLKS

1. Preheat the oven to 325°F. Place four 4-inch-diameter ramekins in two 9-by-13-by-3-inch baking pans.

2. In a medium saucepan, whisk the cream, sugar, and ginger together.

3. Using a small sharp knife, scrape the seeds from the vanilla bean into the saucepan, and add the vanilla bean.

4. Stir over medium heat until the sugar dissolves and mixture comes to simmer.

5. Cover pan, reduce heat to very low, and simmer gently to infuse the cream with the vanilla, for 10 minutes. Strain the hot cream through a fine-mesh sieve into a heatproof glass measuring cup.

6. In a medium bowl, whisk the yolks until well blended.

7. Gradually whisk the hot cream mixture into the yolks in tiny additions, stirring constantly to avoid curdling, until blended through evenly and thick in consistency.

8. Return the custard to the glass measuring cup. Pour the custard evenly into the prepared ramekins.

9. Pour enough hot water into the baking pans to come halfway up the sides of the ramekins. Carefully transfer the pans to oven.

10. Bake the custards in the hot water bath until they are almost set in center and they wobble slightly when the pans are carefully shaken, about 30 minutes.

11. Remove pans from oven, and let the custards cool in the water bath for 30 minutes. Afterwards, cool individual ramekins in the refrigerator until completely set, at least 3 hours.

12. Sprinkle the top of each custard with 1 teaspoon sugar. With a kitchen blowtorch set to medium, caramelize the sugar by moving the flame evenly back and forth over the top of the custard, close to the sugar (but not too close!), until the top is bubbly and brown. If you don’t have a blowtorch, put the ramekins onto a baking sheet and slip them under a preheated broiler to caramelize, watching constantly so they don’t overbrown.

13. Let custards sit until the sugar has hardened, about 5 minutes. Serve warm.