Ginger Creme Caramel Recipes

GINGERBREAD CARAMELS

Steps:

• Lightly coat a 12-by-17-inch rimmed bakingsheet with cooking spray. Line with parchmentpaper, leaving a 2-inch overhang on shortsides; spray paper.
• In a large pot over high heat, bring cream,corn syrup, sugar, butter, and molasses to a boil,stirring until sugar has dissolved. Continue tocook over medium-high heat, stirring frequently,until mixture reaches 248 degrees (firm-ball stage)on a candy thermometer, about 20 minutes.
• Remove from heat, and stir in vanilla, salt, and spices. Immediately pour onto prepared sheet, without scraping pot. Let stand, uncovered, 24 hours at room temperature (do not move pan).
• Generously coat a large cutting board with cooking spray. Lifting it by the parchment overhang, invert caramel onto the cutting board; use a sharp knife to loosen parchment, and remove. Cut into 1-by-1 1/4-inch pieces. Wrap each in cellophane or waxed paper.

GINGERBREAD-CARAMEL SAUCE

Steps:

• Combine molasses, 1/2 cup water, and sugar in a medium saucepan. Heat over medium-high, gently stirring, until sugar has dissolved. Bring to a boil; cook until foaming reduces and bubbles begin to slow, 4 to 5 minutes (about 250 degrees on a thermometer). Remove from heat and carefully whisk in cream, butter, salt, and spices (mixture will splatter), stirring until butter is melted and combined. Let cool completely. Transfer to 6 seven-ounce jars. Sauce can be refrigerated in jars up to 2 weeks; gently reheat before serving.

CARAMEL CUSTARDS WITH GINGER (CREMES CARAMELS AU GINGEMBRE)

Steps:

• Preheat oven to 325°F.
• Bring water, 1/2 cup sugar, and fresh ginger to a boil in a 2-quart heavy saucepan, washing down any sugar crystals from side of pan with a brush dipped in cold water. Boil gently, without stirring, 6 minutes (syrup will be foamy).
• Transfer ginger with a slotted spoon to a small bowl. Cook syrup remaining in pan over moderate heat, undisturbed, until it becomes a deep caramel. Divide caramel among ramekins, tilting to thinly coat (caramel may not cover bottoms completely).
• Whisk together yolks, whole eggs, and a pinch of salt in a bowl. Bring milk, remaining 1/2 cup sugar, and cooked ginger just to a boil in cleaned pan. Add half of sweetened milk to eggs in a slow stream, whisking constantly but gently, then stir in remainder. (Excessive whisking incorporates air and will result in a custard with many holes.)
• Pour custard through a very fine sieve into a bowl and discard solids. Divide custard among ramekins and cover each tightly with foil. Put ramekins in a water bath and bake in middle of oven until set around edges with centers still wobbly, 40 to 45 minutes. Transfer ramekins with a slotted spatula to a rack and cool crèmes caramels to room temperature (centers will set as they cool).
• Serve in ramekins or inverted onto a plate. To invert, run a thin knife around edge of each ramekin. Invert a plate over each ramekin and, holding plate and ramekin tightly together, invert crème caramel onto plate

GINGER CREME CARAMEL

Steps:

• Combine first 3 ingredients in a small saucepan; stir well. Cook over medium-low heat until sugar dissolves, stirring constantly. Bring to a boil; cook, without stirring, until mixture is caramel-colored or candy thermometer reads 340 degrees.
• Remove from heat, and immediately pour mixture into an 8-inch round cake pan, tilting to coat bottom evenly; set aside.
• Place milk in a heavy saucepan; cook over medium heat until thoroughly heated. Combine egg substitute and 1/2 c sugar in a medium bowl; stir with wire whisk until well blended. Gradually add warm milk, stirring well. Stir in ginger. Pour into prepared pan.
• Place pan in a 13x9x2-inch baking pan; pour hot water into baking pan to a depth of 1 inch. Place in a 350 degree oven, being careful not to slosh water into the 8-inch pan. Reduce heat to 325 degrees and bake 1 hour or until knife inserted halfway between center and edge comes out clean. Remove pan from water and let cool on a wire rack. Cover and chill overnight. Unmold onto a serving platter.

POURED CARAMEL CAKE WITH GINGER CINNAMON STREUSEL AND CREME FRAICHE

Steps:

• For the streusel: Stir together the brown sugar, cinnamon and ginger in a small bowl.
• For the cake: Preheat the oven to 350 degrees F. Butter, then dust twelve 6-ounce ramekins with the streusel mixture. Place the ramekins on a sheet pan.
• Combine the buttermilk and vanilla extract in a liquid measuring cup. Set aside.
• Combine the granulated sugar and lemon zest in the bowl of a stand mixer or a large bowl. Rub the lemon zest into the sugar. Add the flour, baking powder and salt. Beat on low speed until well blended. Add the oil with the mixer running on low speed; once that is evenly distributed, add the butter a tablespoon at a time, beating until fully incorporated. The mixture will have the consistency of coarse sand.
• Add the eggs one at a time, beating well after each addition. Stop to scrape down the bowl. On medium speed, gradually add the buttermilk mixture, mixing until the batter just comes together. Do not overmix.
• Spoon the batter into the prepared ramekins halfway, then sprinkle about 2 teaspoons streusel evenly on the batter in each. Spoon more batter on top to fill each ramekin three-quarters of the way. Use a table knife or skewer to gently swirl the streusel into the batter, as though you were making a marble cake. Bake until a tester inserted in the center of the ramekins comes out clean, about 30 minutes. Transfer the sheet pan to a wire rack; let the cakes cool completely.
• For the quick creme fraiche: Stir the heavy cream, sour cream and salt together in a small bowl. Set aside.
• For the caramel sauce: Meanwhile, mix the granulated sugar, lemon juice and salt in a deep saucepan and place on medium heat. Have a pastry brush and a small bowl of water nearby to wash the sides of the pan of any granules of sugar. When the sugar starts to brown, swirl the pan to ensure even browning. Once the sugar is amber in color, pour in the bourbon (step back, because there will be sputtering). Add the butter in 4 pieces. Swirl the pan to melt the butter, then add the heavy cream, cinnamon and ginger. Remove from the heat. The caramel will continue to thicken off the heat. Stir before serving.
• Turn the cakes out of the ramekins. To serve, place a cake on a serving plate. Spoon the caramel over the cake with a dollop of "creme fraiche." Garnish with the crystallized ginger.

CREME CARAMEL

Steps:

• Melt 1/2 cup of the sugar in a small skillet over medium heat, stirring, until its a light brown syrup; pour into 8 buttered ramekins or custard cups.
• Place ramekins into a shallow baking pan for easier handling; preheat oven to 300°F.
• Beat eggs, salt & remaining sugar in a large bowl with mixer at low speed until lemon coloured; gradually beat in milk & vanilla extract.
• Divide the custard mixture among the ramekins; pour HOT water into pan within 1 inch of top of cups.
• Bake for 1 hour until a knife inserted in the centre comes out clean.
• Remove ramekins from Baking pan & cool on wire rack; refrigerate.
• To serve, loosen the custard from the cups with the tip of a sharp knife; invert onto a dessert dish, letting the syrup run down onto the side of the dish.

EASY CREME CARAMEL

Steps:

• Preheat your oven to 325°F.
• In a medium skillet, combine 1/2 cup of sugar with the water and cook over high heat until deep a deep amber color (about 4 min), swirling the pan occasionally.
• Immediately pour the caramel into an 8-by-4 1/2-by-3in metal loaf pan.
• Make sure you evenly coat the bottom.
• Let caramel harden.
• In a bowl, whisk the remaining (1/2 c.) of sugar, the milk, cream, eggs, and egg yolks.
• Pour custard into the pan with hardened caramel.
• Set this pan in a small baking dish and add enough water in baking dish to reach halfway up the side of the pan.
• Bake for 50 min (or until set around the edges but slightly soft in center).
• Remove pan of custard from baking dish and let cool to room temperature.
• Refrigerate until chilled (at least 4 hours).
• Remove from pan by running a thin knife around the custard and flipping it onto a plate.
• Cut into slices and serve.