Ginger Creme Brulee

"I wasn't sure how this would turn out especially with the ginger, but I really liked the taste. I made a pumpkin creme brulee before and it turned out okay. This one turned out a lot better. I guess practice makes perfect."
 
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Ready In:
50mins
Ingredients:
5
Serves:
4
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ingredients

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directions

  • In a medium saucepan, combine half-and-half, 1/4 cup sugar, and thinly sliced ginger slices.
  • Cook and stir over medium-low heat for 10 minutes (reduce heat as necessary to prevent boiling).
  • Remove from heat.
  • Cover and let stand for 15 minutes.
  • Strain, discarding ginger slices.
  • In a medium bowl, whisk together egg yolks and vanilla.
  • Slowly whisk the warm cream mixture into the egg yolk mixture.
  • Place four 5- or 6-ounce ramekins or custard cups in an 8-inch square baking pan.
  • Set pan on an oven rack.
  • Pour cream mixture into the ramekins.
  • Pour enough hot water into the baking pan around the ramekins to reach halfway up the sides.
  • Bake in a 325°F oven for 35 to 45 minutes or until custards are just set in centers.
  • Remove custards from the water bath; cool on a wire rack.
  • Cover and chill for 2 to 24 hours.
  • To serve, remove custards from refrigerator; let stand at room temperature for 20 minutes.
  • Prepare Caramelized Topper and spoon over custards.
  • Caramelized Topper:

  • Place 2 tablespoons sugar in a heavy 8-inch skillet.
  • Heat over medium-high heat until sugar begins to melt, shaking skillet occasionally to heat sugar evenly.
  • Do not stir.
  • Once sugar begins to melt,.
  • Reduce heat to low and cook about 5 minutes more or until all of the sugar is melted and golden, stirring with a wooden spoon as needed.
  • Quickly drizzle caramelized sugar over custards.
  • Allow to stand a few minutes for caramelized sugar to set.
  • Chill for 2 hours.

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RECIPE SUBMITTED BY

Love to try different recipes that I've never done before. Nothing to spicy or exotic and if I have all the ingredients I will try to make it. I love this website and all the different chefs on here. I also like to tweak my own recipes that I've posted after I read other chefs tweaks of my recipes. It helps me to be a lot more courageous in trying new recipes on myself. Thank you to all the chefs on Food.com
 
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