GINGER CREME BRULEE RECIPE RECIPES

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GINGER CRÈME BRÛLÉE RECIPE | MYRECIPES



Ginger Crème Brûlée Recipe | MyRecipes image

Provided by MyRecipes

Yield Makes 5 servings

Number Of Ingredients 6

2 cups whipping cream
5 egg yolks
½ cup sugar
2 tablespoons grated fresh ginger
1 teaspoon vanilla extract
½ cup firmly packed light brown sugar

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



Gingerbread Crème Brûlée Recipe by Tasty image

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

1 qt heavy cream
2 whole cinnamon sticks
1 teaspoon ground cloves
1 teaspoon ground allspice
¼ teaspoon freshly ground black pepper
½ teaspoon freshly grated nutmeg
1 tablespoon ground ginger
7 large egg yolks
12 tablespoons granulated sugar, divided
¼ cup light brown sugar
1 tablespoon molasses
boiling water, for baking
powdered sugar, for dusting
6 ramekins, 6 ounce
culinary blow torch, optional
gingerbread man parchment paper cut-out, 3 in (8 cm)

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

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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
  • Enjoy!
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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
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  • 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.
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