GINGERBREAD CRèME BRûLéE RECIPE BY TASTY
Rich, creamy custard meets some of your favorite holiday flavors-cinnamon, cloves, allspice, and nutmeg-in this festive twist on a classic dessert. When ready to serve, set a 3-inch gingerbread man cut-out on top of each crème brûlée and dust with powdered sugar, then remove to reveal a deliciously perfect design.
Provided by Betsy Carter
Categories Desserts
Time 5h45m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 325°F (160°C).
- Add the cream, cinnamon sticks, cloves, allspice, black pepper, nutmeg, and ginger to a medium pot and whisk to combine. Turn the heat to medium-low and bring to just below a boil, about 200°F (95°C), about 10 minutes. The cream should start to bubble around the edges of the pan. Remove the pot from the heat, cover, and steep the spices for 20 minutes.
- Meanwhile, add the egg yolks, 6 tablespoons granulated sugar, the brown sugar, and molasses to a large bowl. Whisk until the sugar dissolves. The mixture will be a golden honey color and should fall off the whisk in ribbons.
- Set a fine-mesh sieve over a 4-cup liquid measuring cup or medium bowl and strain the cream mixture to remove the solids.
- Slowly pour the strained cream into the egg yolk mixture, adding only a little at first to temper the eggs, whisking continuously until well incorporated. Use a spoon to skim any excess foam that may have accumulated on the surface.
- Line a high-walled baking dish with a small dish towel or 1-2 paper towels to prevent the ramekins from sliding in the dish. Set 6 6-ounce ramekins in the dish. Ladle the custard into each ramekin, filling almost completely.
- Carefully pour enough boiling water into the pan to come halfway up the sides of the ramekins, taking care not to splash any water into the custard.
- Transfer the baking dish to the oven. Bake for 45-55 minutes, or until the custard is set around the edges of the ramekins but still jiggles in the center when shaken. The custard will continue to set as it cools.
- Remove the baking dish from the oven and let the custards cool in the water bath until safe to handle, about 20 minutes. Transfer the custards to the refrigerator to set completely, at least 4 hours, or overnight.
- Sprinkle 1 tablespoon of granulated sugar over the surface of each custard. Using a blow torch, caramelize the sugar until golden brown and hardened (it is okay if it darkens more in some areas). (Alternatively, set the ramekins on a baking sheet and broil on high for 3-4 minutes, until the sugar is golden brown and hardened.) Let the crème brûlées cool for 10 minutes.
- Set a 3-inch gingerbread man parchment paper cut-out on top of a crème brûlée and dust with powdered sugar. Remove the cutter and repeat with the remaining crème brûlées. Serve immediately after dusting.
- Enjoy!
Nutrition Facts : Calories 780 calories, Carbohydrate 33 grams, Fat 76 grams, Fiber 0 grams, Protein 14 grams, Sugar 31 grams
GINGER AND VANILLA BEAN CREME BRULEE
The subtle hint of ginger makes this dish very special and the texture is perfect. Make it the day before so that it has the proper amount of time to chill. I have successfully swapped whole milk for half of the heavy cream. If you want to get creative...add fresh raspberries to the bottom of the ramekin. Use a bit of raspberry jam to achor the berries down and making sure that they are placed on their sides. Carefully pour the brulee mixture and bake as directed
Provided by Abby Girl
Categories Dessert
Time 55m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Make custard: Preheat oven to 325°F Place six 3/4-cup ramekins in 13 x 9 baking 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, 35 minutes. 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 brulees with fruit (kiwi, strawberries, raspberries, blueberries).
Nutrition Facts : Calories 417.9, Fat 33.1, SaturatedFat 19.6, Cholesterol 283.5, Sodium 37.2, Carbohydrate 28.1, Sugar 25.2, Protein 3.9
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.
GINGER CRèME BRûLéE
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
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.
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.
RHUBARB & GINGER CRèME BRûLéE
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
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 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.
Provided by litldarlin
Categories Dessert
Time 50m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- 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.
Nutrition Facts : Calories 217.1, Fat 14.5, SaturatedFat 8, Cholesterol 222.4, Sodium 44.6, Carbohydrate 17, Sugar 12.8, Protein 5.1
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