Préparation

A recipe from Jean Soulard from site web le Soleil

1- In a sauce pan, melt the butter and add the sugar and fresh ginger. Allow to caramelize two to three minutes. Add the haskap and continue cooking for 1 minute. Set aside.

2- Prepare the ginger flavoured custard sauce. Bring milk and grated ginger to a simmer. In a separate bowl, mix the egg yolks and sugar. Add the milk to the egg mixture and return to the sauce pan. Heat on low, stirring constantly with a wooden spoon and making sure the mixture does not boil. When the sauce has thickened and coats the back of a spoon, pour into a bowl and let cool.

3- Make the cigars by folding the filo pastry in two and basting with the melted butter. Spread with haskap and roll into a cigar shape. Bake on a cookie sheet at 350 °F (180 °C) for five minutes. Serve with the ginger flavoured custard sauce.