Instructions: Whisk together eggs and sugar in the top of a double boiler or a flameproof glass bowl. Add the liqueur, ginger, peppers and the cream.

Place the bowl over (not in) a simmering bowl of water and cook, stirring constantly, until the mixture thickens, about 30 minutes.

Pour into serving bowls and refrigerate until firm, about 2 hours.

Serves 8.

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