Lemon Ginger Creme Brulees Recipes

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LEMON GINGER CREME BRULEE



Lemon Ginger Creme Brulee image

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

2 cups heavy cream
6 egg yolks
5 tablespoons sugar
1 inch ginger, peeled and roughly chopped
1 teaspoon lemon extract or 1 drop lemon oil
1 tablespoon brown sugar, for topping
1 tablespoon sugar, for topping

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 CREME BRULEE



Ginger Creme Brulee image

Provided by Food Network

Categories     dessert

Time 1h

Yield 8 servings

Number Of Ingredients 8

8 egg yolks
4 eggs
6 ounces granulated or brown sugar
1 quart heavy cream
1/2 teaspoon salt
1 teaspoon vanilla extract
1 1/2 tablespoons fresh grated ginger and any juice
Mint leaves, for garnish

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.

LEMON CRèME BRûLéE



Lemon Crème Brûlée image

Categories     Milk/Cream     Citrus     Egg     Dessert     Bake     Lemon     Spring     Chill     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 7

2 large lemons
3 cups heavy cream
About 10 tablespoons turbinado sugar such as Sugar in the Raw
6 large egg yolks
1/2 teaspoon vanilla
Special Equipment
8 (4-ounces) flameproof ramekins; a small blowtorch

Steps:

  • Put oven rack in middle position and preheat oven to 325῰F.
  • Finely grate 2 tablespoons zest from lemons into cream in a 2- to 3-quart heavy saucepan. Stir in 7 tablespoons turbinado sugar and a pinch of salt. Heat mixture over moderately low heat, stirring occasionally, until almost boiling, then remove from heat.
  • Lightly beat yolks in a bowl, then gradually whisk in hot cream. Pour custard through a fine-mesh sieve into a quart-size glass measure and stir in vanilla and 1 teaspoon fresh lemon juice. Divide among ramekins.
  • Arrange ramekins in a roasting pan and bake in a water bath until custards are just set around edge but centers wobble when pan is gently shaken, 30 to 35 minutes. Cool custards in water bath 20 minutes, then remove from pan and chill, uncovered, at least 4 hours. (Custards will set completely as they chill.) Sprinkle about 1 teaspoon turbinado sugar evenly over each custard, then move blowtorch flame evenly back and forth close to sugar until sugar is caramelized. Let stand until caramel is hardened, 3 to 5 minutes.

GINGER CRèME BRûLéE



Ginger Crème Brûlée image

Provided by Hiroshi Fukui

Categories     Milk/Cream     Egg     Ginger     Dessert     Bake     Chill     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 6

3 cups whipping cream
2 tablespoons (packed) coarsely grated peeled fresh ginger
10 large egg yolks
1 cup plus 4 teaspoons sugar
Strawberries
Fresh mint

Steps:

  • 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 on solids in sieve. Whisk yolks and 1 cup sugar in medium bowl to blend. Gradually whisk in warm cream. Divide custard among eight 3/4-cup ramekins or custard cups. Place ramekins in large roasting pan. Pour enough warm water into pan to come halfway up sides of ramekins.
  • Bake custards just until set in center when pan is gently shaken, about 45 minutes. Remove custards from water bath; chill uncovered until cold, at least 3 hours. Cover and chill overnight.
  • Preheat broiler. Place custards on baking sheet. Sprinkle each with 1/2 teaspoon of remaining sugar. Broil until sugar melts and caramelizes, turning sheet for even browning, about 1 minute. Refrigerate custards until topping is cold and brittle, about 1 hour and up to 2 hours. Garnish custards with strawberries and mint and serve.

RHUBARB & GINGER CRèME BRûLéE



Rhubarb & ginger crème brûlée image

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

Provided by Esther Clark

Categories     Dessert

Time 40m

Number Of Ingredients 9

400g forced rhubarb, chopped into 3cm pieces
40g caster sugar
4 balls stem ginger in syrup, chopped
2 tsp cornflour
500ml double cream
150g caster sugar
1 vanilla pod, split lengthways
3 large eggs
5 tbsp demerara sugar

Steps:

  • Put the rhubarb in a pan with the sugar and chopped ginger. Cook over a low heat for 10 mins or until the rhubarb has softened and begun to break down. Mix a little of the rhubarb juice with the cornflour in a small bowl, then pour into the pan and stir until thickened. Pour into the base of a round roughly 20cm dish. Leave to cool completely.
  • For the custard, pour the double cream, sugar and vanilla pod (as well as the scraped-out seeds) into a pan and bring to a simmer. Scoop out the pod and discard. Whisk the eggs in a bowl and gradually pour over the simmering cream, whisking continuously. Pour the mixture back into the pan. Cook over a low heat, continuously stirring, for around 10 mins until it reaches 86C on a cooking thermometer, or is thickened. Pour over the cooled rhubarb, smooth to an even layer and chill overnight.
  • Sprinkle the demerara sugar over the top and caramelise using a blowtorch until deep golden brown. Serve.

Nutrition Facts : Calories 674 calories, Fat 48 grams fat, SaturatedFat 29 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 53 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.2 milligram of sodium

GINGER AND VANILLA BEAN CRèME BRûLéE



Ginger and Vanilla Bean Crème Brûlée image

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

For Custard
2 cups whipping cream
1/2 cup sugar
2 tablespoons chopped peeled fresh ginger
1 vanilla bean, split lengthwise
5 large egg yolks
For Crème Brûlée
12 teaspoons sugar
Sliced tropical fruit (such as mango, papaya and/or kiwi)

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 CREME BRULEE



Lemon Creme Brulee image

Here's a refreshing, tangy twist on a classic. Don't have the kitchen torch traditionally used for creme brulee? Simply pop the ramekins under the broiler.-Sara Scheler, Helenville, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 5 servings.

Number Of Ingredients 6

3 cups heavy whipping cream
6 large egg yolks, room temperature
1/2 cup plus 5 teaspoons sugar, divided
1/2 teaspoon salt
2 tablespoons grated lemon zest
1/2 teaspoon lemon extract

Steps:

  • Preheat oven to 325°. In a large saucepan, heat cream until bubbles form around sides of pan; remove from heat. In a large bowl, whisk egg yolks, 1/2 cup sugar and salt until blended but not foamy. Slowly stir in hot cream. Stir in lemon zest and extract., Place five 6-oz. broiler-safe ramekins in a baking pan large enough to hold them without touching. Pour egg mixture into ramekins. Place pan on oven rack; add very hot water to pan to within 1/2 in. of top of ramekins. Bake until a knife inserted in the center comes out clean (centers will still be soft), 45-50 minutes., Immediately remove ramekins from water bath to a wire rack; cool 10 minutes. Refrigerate until cold., To caramelize topping with a kitchen torch, sprinkle custards evenly with remaining sugar. Hold torch flame about 2 in. above custard surface and rotate it slowly until sugar is evenly caramelized. Refrigerate 30-60 minutes before serving., To caramelize topping in a broiler, preheat broiler and place ramekins on a baking sheet; let stand at room temperature 15 minutes. Sprinkle custards evenly with remaining sugar. Broil 3-4 in. from heat until sugar is caramelized, 2-3 minutes. Refrigerate 30-60 minutes before serving.

Nutrition Facts : Calories 652 calories, Fat 57g fat (35g saturated fat), Cholesterol 384mg cholesterol, Sodium 285mg sodium, Carbohydrate 29g carbohydrate (28g sugars, Fiber 0 fiber), Protein 7g protein.

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