GINGER CRÈME BRÛLÉE RECIPE | MYRECIPES
Provided by MyRecipes
Yield Makes 5 servings
Number Of Ingredients 6
Steps:
- Combine first 5 ingredients, stirring with a wire whisk until sugar dissolves and mixture is smooth. Pour mixture evenly into 5 (5- x 1-inch) round individual baking dishes; place dishes in a large roasting pan or a 15- x 10- x 1-inch jellyroll pan. Prepare 1/2-inch water bath (see Brûlée Basics below).
- Bake at 275° for 1 hour and 5 minutes or until almost set. Cool custards in water in pan on a wire rack. Remove from pan; cover and refrigerate 8 hours or overnight.
- Sprinkle about 1 1/2 tablespoons brown sugar evenly over each custard; place custards in jellyroll pan.
- Broil 5 inches from heat (with electric oven door partially opened) until brown sugar melts. Let stand 5 minutes to allow sugar to harden.
- Note: Baking time is for 5- x 1-inch round individual baking dishes. As a general rule, to use 4-, 6-, or 8-ounce custard cups, bake for an additional 15 to 20 minutes. When the crème brûlée is done, the center will still be slightly liquid and a knife will not come out clean. The yield will vary with different size dishes: For 4-ounce cups you'll get 10 servings, for 6-ounce cups you'll get 7 servings, and for 8-ounce cups you'll get 4 servings.
- Brûlée Basics:
- Don't panic when you see the term water bath. A water bath is simply a roasting pan or jellyroll pan filled with water. The water creates a cushion from the heat of the oven, allowing the custards to bake slowly without curdling.
- Don't burn yourself. Before you take the water bath out of the oven, remove some of the water with a basting bulb or a long-handled ladle.
- When you broil the brown sugar, get the crème brûlées as close to the heating element as possible. To do this, place an inverted roasting pan on the top shelf of the oven; then place the crème brûlées on a baking sheet on top of the roasting pan.
- An adventurous alternative to the broiler is a welding torch. Your dinner guests will think you have gone mad, but the torch gives the ultimate glassy crust. Torching is the professional chef's method of choice.
- Crème brûlée is an even more extraordinary dessert if the custard is cold and firm when you crack into the warm caramelized sugar topping. Here's the secret: Place the custards in a roasting pan filled with ice, and then broil them. The ice keeps the custards cold while the sugar melts.
- You can bake the crème brûlées ahead of time, but wait until just a few minutes before serving to caramelize the sugar. The caramelized sugar will begin to liquefy if the custards sit for more than an hour.
- We found that Dixie Crystals brand brown sugar works best for crème brûlées. It caramelizes evenly to a perfect golden brown.
- Don't waste your money on salamanders sold in gourmet catalogs and used for caramelizing the top of crème brûlées. They work like branding irons to melt the brown sugar. When we tried one, we ended up with burnt--not caramelized--sugar.
GINGERBREAD CRÈME BRÛLÉE RECIPE BY TASTY
Rich, creamy custard meets some of your favorite holiday flavors–cinnamon, cloves, allspice, and nutmeg–in this festive twist on a classic dessert. When ready to serve, set a 3-inch gingerbread man cut-out on top of each crème brûlée and dust with powdered sugar, then remove to reveal a deliciously perfect design.
Provided by Betsy Carter
Total Time 5 hours 45 minutes
Prep Time 15 minutes
Cook Time 1 hours
Yield 6 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 325°F (160°C).
- Add the cream, cinnamon sticks, cloves, allspice, black pepper, nutmeg, and ginger to a medium pot and whisk to combine. Turn the heat to medium-low and bring to just below a boil, about 200°F (95°C), about 10 minutes. The cream should start to bubble around the edges of the pan. Remove the pot from the heat, cover, and steep the spices for 20 minutes.
- Meanwhile, add the egg yolks, 6 tablespoons granulated sugar, the brown sugar, and molasses to a large bowl. Whisk until the sugar dissolves. The mixture will be a golden honey color and should fall off the whisk in ribbons.
- Set a fine-mesh sieve over a 4-cup liquid measuring cup or medium bowl and strain the cream mixture to remove the solids.
- Slowly pour the strained cream into the egg yolk mixture, adding only a little at first to temper the eggs, whisking continuously until well incorporated. Use a spoon to skim any excess foam that may have accumulated on the surface.
- Line a high-walled baking dish with a small dish towel or 1–2 paper towels to prevent the ramekins from sliding in the dish. Set 6 6-ounce ramekins in the dish. Ladle the custard into each ramekin, filling almost completely.
- Carefully pour enough boiling water into the pan to come halfway up the sides of the ramekins, taking care not to splash any water into the custard.
- Transfer the baking dish to the oven. Bake for 45–55 minutes, or until the custard is set around the edges of the ramekins but still jiggles in the center when shaken. The custard will continue to set as it cools.
- Remove the baking dish from the oven and let the custards cool in the water bath until safe to handle, about 20 minutes. Transfer the custards to the refrigerator to set completely, at least 4 hours, or overnight.
- Sprinkle 1 tablespoon of granulated sugar over the surface of each custard. Using a blow torch, caramelize the sugar until golden brown and hardened (it is okay if it darkens more in some areas). (Alternatively, set the ramekins on a baking sheet and broil on high for 3–4 minutes, until the sugar is golden brown and hardened.) Let the crème brûlées cool for 10 minutes.
- Set a 3-inch gingerbread man parchment paper cut-out on top of a crème brûlée and dust with powdered sugar. Remove the cutter and repeat with the remaining crème brûlées. Serve immediately after dusting.
- Enjoy!
Nutrition Facts : Calories 780 calories, CarbohydrateContent 33 grams, FatContent 76 grams, FiberContent 0 grams, ProteinContent 14 grams, SugarContent 31 grams
More about "ginger creme brulee recipe recipes"
GINGERBREAD CRÈME BRÛLÉE RECIPE BY TASTY
Rich, creamy custard meets some of your favorite holiday flavors–cinnamon, cloves, allspice, and nutmeg–in this festive twist on a classic dessert. When ready to serve, set a 3-inch gingerbread man cut-out on top of each crème brûlée and dust with powdered sugar, then remove to reveal a deliciously perfect design.
From tasty.co
Reviews 97
Total Time 5 hours 45 minutes
Calories 780 calories per serving
From tasty.co
Reviews 97
Total Time 5 hours 45 minutes
Calories 780 calories per serving
- Enjoy!
See details
LEMON-GINGER CREME BRULEE RECIPE: HOW TO MAKE IT
Everyone raves about the combination of lemon and ginger in this version of the classic custard treat. It never lasts long! —Scott Hunter, Sherman Oaks, California
From tasteofhome.com
Total Time 45 minutes
Category Desserts
Calories 426 calories per serving
From tasteofhome.com
Total Time 45 minutes
Category Desserts
Calories 426 calories per serving
- In a large heavy saucepan, heat the cream, 1/3 cup sugar and ginger until bubbles form around sides of pan. Remove from the heat; stir a small amount of hot mixture into egg yolks. Return all to the pan, stirring constantly. Stir in extracts., Transfer to six 6-oz. ramekins or custard cups. Place in a baking pan; add 1 in. of boiling water to pan. Bake, uncovered, at 325° for 25-30 minutes or until centers are just set (mixture will jiggle). Remove ramekins from water bath; cool for 10 minutes. Cover and refrigerate for at least 4 hours., Combine brown sugar and remaining sugar. If using a creme brulee torch, sprinkle custards with sugar mixture. Heat sugar with the torch until caramelized. Serve immediately., If broiling the custards, place ramekins on a baking sheet; let stand at room temperature for 15 minutes. Sprinkle with sugar mixture. Broil 8 in. from the heat for 4-7 minutes or until sugar is caramelized. Refrigerate for 1-2 hours or until firm.
See details
RHUBARB & GINGER CRÈME BRÛLÉE RECIPE | BBC GOOD FOOD
Combine the heady flavours of rhubarb and ginger to make a crème brûlée with a real flavour punch. It's a stunning dessert at the end of a special dinner
From bbcgoodfood.com
Total Time 40 minutes
Category Dessert
Calories 674 calories per serving
From bbcgoodfood.com
Total Time 40 minutes
Category Dessert
Calories 674 calories per serving
- Sprinkle the demerara sugar over the top and caramelise using a blowtorch until deep golden brown. Serve.
See details
RHUBARB AND GINGER CRÈME BRÛLÉE - COOKIDOO® – THE OFFICIAL ...
From cookidoo.com.au
Total Time 7 hours 30 minutes
Category Desserts and sweets
Calories 354.6 kcal per serving
Total Time 7 hours 30 minutes
Category Desserts and sweets
Calories 354.6 kcal per serving
See details
GINGER CREME BRULEE RECIPE | FOOD NETWORK
From foodnetwork.com
See details
GINGER CRÈME BRÛLÉE - RECIPE - FINECOOKING
Oct 22, 2008 · Ingredients 4 cups heavy cream 1/4 cup plus 2 Tbs. minced fresh ginger 3/4 cup plus 2 Tbs. granulated sugar 1 Tbs. pure vanilla extract 1/4 tsp. table salt 10 large egg yolks
From finecooking.com
From finecooking.com
See details
GINGER CRÈME BRÛLÉE RECIPE | MYRECIPES
Mar 08, 2005 · Step 1 Preheat oven to 300°. Step 2 Combine 1/3 cup sugar and the egg yolks in a medium bowl, stirring well with a whisk. Step 3 Combine the milk and crystallized ginger in a medium saucepan. Heat the milk mixture over medium heat to 180° or until tiny bubbles form around the edge (do not boil), stirring occasionally.
From myrecipes.com
From myrecipes.com
See details
GINGER CRÈME BRÛLÉE RECIPE | EPICURIOUS
Aug 20, 2004 · Combine cream and ginger in heavy medium saucepan. Bring to simmer over medium heat. Remove from heat; let stand 20 minutes. Strain cream into small bowl, pressing on solids in sieve. Whisk yolks...
From epicurious.com
From epicurious.com
See details
GINGER AND VANILLA BEAN CRÈME BRÛLÉE RECIPE | EPICURIOUS
Aug 20, 2004 · Ingredients. Step 1. Preheat oven to 325°F. Place three 4-inch-diameter fluted flan dishes* in each of two 13 x 9 x 2-inch baking pans or place six 3/4-cup ... Step 2. Step 3. Step 4. Step 5.
From epicurious.com
From epicurious.com
See details
GINGER CRÈME BRÛLÉE RECIPE | MYRECIPES
Step 2. Combine 1/3 cup sugar and the egg yolks in a medium bowl, stirring well with a whisk. Step 3. Combine the milk and crystallized ginger in a medium saucepan. Heat the milk mixture over medium heat to 180° or until tiny bubbles form around the edge (do not boil), stirring occasionally.
From myrecipes.com
From myrecipes.com
See details
GINGER CRÈME BRÛLÉE RECIPE | EPICURIOUS
Aug 20, 2004 · Step 1. Preheat oven to 325°F. Combine cream and ginger in heavy medium saucepan. Bring to simmer over medium heat. Remove from heat; let stand 20 minutes. Strain cream into small bowl, pressing ...
From epicurious.com
From epicurious.com
See details
GINGER CREME BRULEE | BETTER HOMES & GARDENS
Cover and let stand for 15 minutes. Strain, discarding ginger slices. Advertisement. Instructions Checklist. Step 2. In a medium bowl, whisk together egg yolks and vanilla. Slowly whisk the warm cream mixture into the egg yolk mixture. Place four 5- or 6-ounce ramekins or custard cups in an 8-inch square baking pan.
From bhg.com
From bhg.com
See details
GINGERSNAP CRÈME BRÛLÉE | MCCORMICK GOURMET
1/4 teaspoon McCormick Gourmet™ Organic Ground Ginger. Pinch salt. INSTRUCTIONS. 1 Preheat oven to 325°F. Lightly coat 10 (5-ounce) ramekins or shallow fluted dishes with butter. Place in shallow roasting pan. Set aside. 2 For the Gingersnap Crème Brûlée, place almond milk, heavy cream and gingersnaps in blender container; cover.
From mccormick.com
From mccormick.com
See details
GINGER CREME BRULEE - PUBLISHERS CLEARING HOUSE
Strain, discarding ginger slices. 2. In a medium bowl, whisk together egg yolks and vanilla. Slowly whisk the warm cream mixture into the egg yolk mixture. Place four 5- or 6-ounce ramekins or custard cups in an 8-inch square baking pan. Set pan on an oven rack. Pour cream mixture into the ramekins. Pour enough hot water into the baking pan ...
From frontpage.pch.com
From frontpage.pch.com
See details
GINGER CREME BRULEE RECIPE, WHATS COOKING AMERICA
Ginger Creme Brulee is so very delicious and creamy. In fact, very few desserts are more delicious to eat and to look at as creme brulee! It is said that ginger aids in digestion, thus this Ginger Creme Brulee is the perfect ending to any meal.
From whatscookingamerica.net
From whatscookingamerica.net
LEMON GINGER CREME BRULEE RECIPE - RECIPETIPS.COM
Warm the cream and milk in a saucepan over medium heat, adding the blanched ginger and lemon sugar. Heat just until steam starts to rise, stirring occasionally. Remove from heat and allow it to steep for 15 minutes. Whisk the egg, the yolks, sugar, ground ginger, lemon juice and salt together in a medium mixing bowl.
From recipetips.com
From recipetips.com
See details
LIME AND GINGER CRÈME BRÛLÉE |A TIPSY GIRAFFE
Lime and Ginger Creme Brulee . 2015-03-05 21:35:41. Yields 6. ... This entry was posted in Desserts, Fiesta Friday, Giraffes Can Bake and tagged baking, creme brulee, ginger, lime, recipe. Post navigation Navigation ... All your favourite Giraffes Can Bake recipes are still here, and you can find the archive of them all them all by clicking ...
From atipsygiraffe.com
From atipsygiraffe.com
See details
GINGER-LEMONGRASS CRÈME BRÛLÉE WITH TROPICAL FRUIT RELISH ...
Method. Combine the heavy cream, ginger, lemongrass, and vanilla bean in a saucepan and set over medium-high heat to scald. Simmer for 1 minute, and turn off the heat. Meanwhile, in a medium mixing bowl, beat the egg yolks and the 3/4 cup sugar with a whisk. Beat a few tablespoons of the hot cream mixture, flavorings and all, into the yolk ...
From jamesbeard.org
From jamesbeard.org
See details
UNIQUE FRUITY CREME BRULEE RECIPE | GROUP RECIPES
Fruity Creme Brulee Recipes. 5 recipes to browse. Filtered by. unique; Search. by . Pumpkin Creme Brulee ... Use the filters in this column to find the perfect recipe. Tag Filters. easy 1; light 1; unique 5; ... ginger 1; nutmeg 1; vegetable oil 1; View More ? ...
From grouprecipes.com
From grouprecipes.com
See details