LEMON-GINGER CREME BRULEE
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
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 426 calories, Fat 35g fat (20g saturated fat), Cholesterol 382mg cholesterol, Sodium 43mg sodium, Carbohydrate 23g carbohydrate (20g sugars, Fiber 0 fiber), Protein 5g protein.
LEMON GINGER CRèME BRûLéE
Crème brûlée is one of the superstars of the dessert world, with a luscious and creamy texture and hard candy finish. It's a delicious dessert that does require some prep time - but is oh so worth it. Our version blends in the flavors of Limoneira® lemon and ginger for an unexpected twist to a classic.
Provided by Anya Wassenberg
Categories Dessert
Number Of Ingredients 8
Steps:
- Preheat the oven to 325 F.
- Place four 6-ounce ramekins in a large baking dish with high sides. After you fill the ramekins, you will fill the baking dish with boiling water.
- You will need the zest of both lemons, and the juice of one.
- Add the lemon zest, ginger, cream, salt, vanilla bean and sugar to a saucepan.
- Heat over a medium setting until the sugar has dissolved, and the cream just begins to simmer.
- As the cream mixture is heating, add the egg yolks and a pinch of salt to a mixing bowl. Beat them together until thick and well blended.
- Once the cream mixture is simmering, remove from the heat and fish out the vanilla bean.
- Add the cream to the egg yolks slowly as you whisk the mixture together.
- At this point, it's a good idea to start the water boiling that you'll need to cook them.
- Add the lemon juice at the last minute, and blend.
- Divide the mixture among the ramekins, and add boiling water to the baking dish to about halfway up the ramekins.
- Bake in the oven for about 30 minutes. The custard should be mostly firm, with a slight softness in the center.
- Remove the pan from the oven when they are ready, and let the ramekins sit in the hot water for another 15 minutes to set.
- Discard the water, and refrigerate the ramekins for at least 4 hours. They should be chilled all the way through.
- Divide the superfine sugar between the ramekins, rotating as you do to distribute it as evenly as possible in a layer.
- Use a small blow torch or kitchen torch to caramelize the sugar layer slowly. Be careful, because the ramekins will also get hot.
- If you don't have a kitchen torch, you can also place the ramekins in the baking dish, and in the oven under the broiler. Watch the ramekins carefully, and rotate the baking dish at least once, when you notice one side beginning to brown.
- Serve immediately.
GINGER CREME BRULEE
Steps:
- Mix egg yolks, eggs and 6 ounces of sugar until combined. Heat the cream to scalding, add ginger and gradually pour into egg mixture, stirring constantly. Add vanilla and salt.
- Using creme brulee molds or another baking ramekin evenly distribute mixture. Place in a shallow baking dish and fill dish half way up with water, creating a water bath.
- Bake at 350 degrees F for approximately 30 minutes or until set. Sprinkle granulated sugar on top of molds after they have cooled. Place molds under broiler to caramelize sugar. Garnish with mint leaves.
GINGER AND VANILLA BEAN CRèME BRûLéE
Categories Dairy Egg Ginger Dessert Bake Kid-Friendly Vanilla Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Serves 6
Number Of Ingredients 9
Steps:
- Make custard:
- 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 ramekins in 1 pan. Mix cream, sugar and ginger in heavy medium saucepan. Using small sharp knife, scrape seeds from vanilla bean. Add seeds and bean to saucepan. Stir over medium heat until sugar dissolves and mixture comes to simmer. Cover pan, reduce heat to very low and simmer gently 10 minutes to infuse flavors. Strain into large measuring cup.
- Whisk yolks in medium bowl until well blended. Gradually whisk in hot cream mixture just to blend. Return custard to measuring cup; divide among dishes. Pour enough hot water into pans to come halfway up sides of dishes. Carefully transfer pans to oven.
- Bake custards until almost set in center when pans are gently shaken, about 30 minutes for fluted flan dishes and 35 minutes for ramekins. Using metal spatula, transfer custards in dishes to work surface; cool 30 minutes. Chill at least 3 hours and up to 2 days.
- Make Crème Brûlée:
- Sprinkle 2 teaspoons sugar evenly over each custard. Working with 1 custard at a time, hold blowtorch** so that flame is 2 inches above surface. Direct flame so that sugar melts and browns, about 2 minutes.
- Refrigerate until custards are firm again but topping is still brittle, at least 2 hours but no longer than 4 hours so that topping doesn't soften. Garnish crème brûlées with fruit.
- *Four-inch-diameter fluted clear glass flan dishes are available at cookware stores and many hardware stores. They are about 2/3 inch deep and hold about 1/2 cup liquid.
- **Available at some cookware stores.
LEMON GINGER CREME BRULEE
Make and share this Lemon Ginger Creme Brulee recipe from Food.com.
Provided by Da Huz
Categories Dessert
Time 1h5m
Yield 4 , 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat the cream in a saucepan with the ginger. Bring it just below boiling. Don't let it boil. Stir it occasionally to prevent a skin from forming. Simmer for 10 minutes.
- Meanwhile cream together the egg yolks and 5 tbsp sugar in a mixing bowl.
- Remove saucepan from heat and add lemon. Strain into a bowl.
- SLOWLY pour the cream into the egg, whisking gently with a fork to mix evenly. Be careful not to incorporate any air into the mixture or you'll have bubbles in your custard. And be careful not to pour too quickly or you'll cook the egg.
- Divide the mixture evenly between 4 ramekins and place in a lasagna pan (something with high sides). Pour water into the pan (but don't get any into your ramekins) until it comes about halfway up your ramekins.
- Bake at 350 for about 30 minutes (more or less depending on the shape of your ramekins - short wide ones cook faster than taller narrower ones). They're done cooking when they are set, but the center is jiggly.
- Remove from the water bath and cool, uncovered, on the counter until they reach room temperature. Then cover with plastic wrap and store in the fridge for up to 2 days (they need to chill for at least 4 hours).
- When ready to eat, remove from the fridge, take off the plastic wrap, and top with a thin layer of white and brown sugar. Use a torch to caramelize the sugar, or you can place them under the broiler (but you have to watch them constantly to make sure they don't burn).
Nutrition Facts : Calories 573.2, Fat 50.1, SaturatedFat 29.6, Cholesterol 412, Sodium 57.4, Carbohydrate 26.4, Sugar 22.5, Protein 6.1
GINGER & LEMON GRASS CRèME BRULéE
Recipe taken from the Trinidad Express Newspaper. Lemon grass is used in Trinidad herbal medicine to make a tea which brings down fevers, hence the reason it gets it's local name, fever grass.
Provided by WizzyTheStick
Categories Dessert
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Pre-heat the oven to 325 degrees.
- Place ginger and the lemongrass into a medium saucepan.
- Add the heavy cream and simmer gently for 25 minutes to infuse the flavours.
- Remove the infusion from the stove and strain through a fine sieve.
- In a mixing bowl whisk together the yolks, the sugar the lemon extract and the bitters.
- Slowly mix in the heavy cream infusion.
- Pour into ramekins or an oven casserole dish. Remove any foam from the top of mixture with a teaspoon.
- Place ramekins into a large casserole dish and pour hot water until the level is halfway up the sides of the ramekin dish. Put into oven and bake until the custard is firm (the center should jiggle just a little when you shake it) approximately 40 -50 minutes. Remove the ramekins from the water bath and completely cool before you cover with plastic wrap and refrigerate.
- To serve.
- Sprinkle the top with granulated sugar and using a blow torch caramelize the sugar. The oven broiler can be used in place of the torch.
- Place the ramekins in a tray of cold water and ice and leave in the broiler for 3-5 minutes--just enough to caramelize the sugar.
- Variations: 1/4 teaspoon grated lime peel can be substituted for the lemon grass.
Nutrition Facts : Calories 554.1, Fat 50.9, SaturatedFat 29.9, Cholesterol 477.7, Sodium 58.6, Carbohydrate 19.6, Fiber 0.1, Sugar 13.5, Protein 6.7
More about "lemon ginger creme brulee recipes"
LEMON GINGER CREME BRULEE RECIPE - RECIPETIPS.COM
From recipetips.com
LEMON-GINGER CRèME BRûLéE RECIPE | EPICURIOUS
From epicurious.com
Servings 6Author Condé Nast
LEMON GINGER CREME BRULEE RECIPE | RECIPE | CREME BRULEE RECIPE, …
From pinterest.com
GINGER-LEMON CRèME BRûLéE - TODAY.COM
From today.com
LEMON GINGER CREME BRULEE RECIPE | COOKBOOK CREATE
From cookbookcreate.com
LEMON-GINGER CREME BRULEE | CREME BRULEE RECIPE, CREME BRULEE, …
From pinterest.com
LEMONGRASS GINGER CRéME BRULéE - CTV
From more.ctv.ca
LEMON-GINGER CREME BRULEE RECIPE: HOW TO MAKE IT
From stage.tasteofhome.com
LEMON-GINGER CREME BRULEE | EAT IT AND LIKE IT
From eatitandlikeit.com
CREME BRULEE WITH GINGER LEMON CREMES RECIPES - EASY RECIPES
From recipegoulash.cc
"LEMON GINGER CREME BRULEE" - RECIPES ON SPOONACULAR
From spoonacular.com
LEMON GINGER CREME BRULEE IN 2022 | CREME BRULEE RECIPE, CREME …
From pinterest.com
LEMON GINGER CREME BRULEE RECIPES RECIPE
From food-recipe.info
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love