Orange Ginger Creme Brulee Recipes

CREME BRULEE

Steps:

• Preheat the oven to 300 degrees F.
• In the bowl of an electric mixer fitted with the paddle attachment, mix the egg, egg yolks, and 1/2 cup of the sugar together on low speed until just combined. Meanwhile, scald the cream in a small saucepan until it's very hot to the touch but not boiled. With the mixer on low speed, slowly add the cream to the eggs. Add the vanilla and orange liqueur and pour into 6 to 8-ounce ramekins until almost full.
• Place the ramekins in a baking pan and carefully pour boiling water into the pan to come halfway up the sides of the ramekins. Bake for 35 to 40 minutes, until the custards are set when gently shaken. Remove the custards from the water bath, cool to room temperature, and refrigerate until firm.
• To serve, spread 1 tablespoon of sugar evenly on the top of each ramekin and heat with a kitchen blowtorch until the sugar carmelizes evenly. Allow to sit at room temperature for a minute until the caramelized sugar hardens.

ORANGE GINGER CREME BRULEE

Steps:

• Preheat oven to 350°F.
• Put the zest and ginger in the cream and heat to just below simmering. Remove from heat and allow to cool a bit. Strain out the zest and ginger.
• Meanwhile cream the egg yolks, sugar, and salt in a mixing bowl.
• Add the cream very slowly mixing constantly. If you add it too quickly the egg yolk will cook from the heat of the cream. Try not to incorporate any air into the mix as you stir, air bubbles will detract from the smooth texture of the final product.
• Divide the mixture between 4 to 6 ramekins (will depend on the size of your ramekins). Place these in a lasagna pan and carefully pour water into the pan so that it comes up the outsides of the ramekins about 3/4 of the way up.
• Carefully put this pan in the oven. If you spill water into the ramekins it won't set -- don't spill!
• Bake about half an hour, or until the custards are set but still jiggly.
• Remove from the oven and take the ramekins out of the water bath. Allow to cool completely, then cover with plastic wrap and chill at least 4 hours, or up to 3 days.
• When ready to serve, sprinkle about a half tablespoon of sugar onto the custard. Spread it around evenly with a spoon or your finger, then use a blowtorch to caramelize the sugar. It should melt and brown a bit, but not burn. You can attempt to use the broiler in your oven to caramelize the sugar, but I have not had good success with this.
• Eat immediately. If you let them sit the sugar crust can pull water out of the custard and dissolve. Then you're eating flan, not creme brulee!

ORANGE CREME BRULEE

Steps:

• Preheat the oven to 300 degrees F.
• Combine the eggs, egg yolk, and sugar and whisk well. Add the vanilla and orange zest. In a small saucepot, scald the heavy cream and Grand Marnier. Remove and slowly add 1/3 of scalded cream mixture into the egg mixture (temper the custard). Return the egg mixture to the cream and combine. Chill for 10 to 15 minutes. Set up a water bath for the brulee dishes and place the brulee dishes into the bath, making sure the water comes 1/2 way up the side of the dish. Pour the brulee mix into the dish and bake in the oven for 25 to 35 minutes or until the custard is set. Refrigerate until ready for service. Place a light coating of sugar on top of each brulee and caramelize the sugar with either a torch or a broiler. Serve immediately.

ORANGE CREME BRULEE

Steps:

• Preheat oven to 300 degrees F.
• Heat heavy cream and sugar over a double boiler until the sugar is dissolved. Add egg yolks and orange concentrate. Stir to blend well. Fill into desired dishes and bake in a water bath in the oven for approximately 1 to 1 1/2 hours until internal temperature of brulee is 170 degrees F. Cool overnight. Sprinkle granulated sugar on top and flame with a gas torch or carefully broil until sugar is caramelized.

GINGER AND VANILLA BEAN CRèME BRûLéE

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.

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.

ORANGE GINGER SAUCE

Steps:

• Mix all ingredients.
• Heat in microwave on High 1 minute.

GINGER CRèME BRûLéE

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.

GINGER ORANGE CREME BRULEE

Steps:

• In a heavy bottom sauce pot (preferrably stainless steel) bring cream, milk, sugar, vanilla bean, ginger and orange zest to a boil. Remove from heat. Whisk egg yolks well and temper with cream mixture by adding one ladle at a time half of the mixture to eggs. Now add the egg mixture back to the remaining cream mixture and strain. Pour into creme brulee molds and bake in a water bath at 325 degrees until just set (approx. 30 minutes). Chill serveral hours before serving. To serve sprinkle tops of creme brulee with sugar and brown with either a torch or under broiler.

CRèME BRûLéE A L'ORANGE

Steps:

• Preheat oven to 325°F. Lightly butter six 3/4-cup soufflé dishes or custard cups. Beat egg yolks and 1/2 cup sugar in medium bowl to blend. Bring cream, milk and orange peel to simmer in medium saucepan over medium-high heat. Gradually whisk hot cream mixture into yolk mixture. Stir in Grand Marnier.
• Divide custard among prepared dishes. Set dishes in large baking pan. Add enough hot water to pan to come halfway up sides of dishes. Bake custards until just set in center, about 40 minutes. Remove from water. Cool, then cover and refrigerate overnight.
• Preheat broiler. Arrange soufflé dishes on baking sheet. Sprinkle 1 teaspoon sugar over each. Broil until sugar browns, rotating baking sheet for even browning and watching closely to avoid burning, about 2 minutes. Refrigerate 1 hour. (Can be made 6 hours ahead. Keep refrigerated.)