Lemon Ginger Creme Brulee Recipes

LEMON-GINGER CREME BRULEE

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.

LEMON CRèME BRûLéE

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 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.

LEMON GINGER CREME BRULEE

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).

LEMON-GINGER CREME BRULEES

Steps:

• 1. Combine the cream, ginger, and lemon zest in a heavy saucepan. Bring just to a boil over medium heat. Remove from the heat and let the cream cool to room temperature.2. Preheat the oven to 300°F. Bring a large saucepan or kettle of water to a boil.3. Combine the egg yolks and granulated sugar in a large bowl and whisk just to mix. Whisk the cooled cream into the yolk mixture. Strain this custard mixture into 6 crème brûlee dishes or ramekins. Pour boiling water to a depth of 1/2 inch into a roasting pan. Place the dishes or ramekins in the roasting pan.4. Bake the custards until just set, 45 minutes to 1 hour. To test for doneness, gently shake a dish the top should jiggle just a little. Remove the dishes from the roasting pan and let cool to room temperature. Cover loosely with plastic wrap and refrigerate for at least 6 hours or overnight.5. When ready to serve, sprinkle each custard with 2 teaspoons of the turbinado sugar in a thin layer. Light a kitchen blowtorch following the manufacturer's directions. Or preheat the broiler and set the broiling rack 2 to 4 inches from the source of heat.6. Use the kitchen blowtorch to carame-lize the tops of the custards. Or set the dishes on the broiling rack and broil until the tops have crusted to a rich, golden brown, about 3 minutes watch carefully to prevent burning and shift the brulées as needed to ensure even browning. Serve immediately.Serves 6

CREME BRULEE WITH GINGER LEMON CREMES

Steps:

• 1. In heavy saucepan cook cream over medium-low heat until beginning to boil. Remove from heat. Set aside.2. In large bowl beat yolks, 1/3 cup sugar, vanilla and salt with wire whisk until just combined. Gradually whisk in cream.3. In large shallow pan place six 3/4-cup souffle dishes or 6-ounce custard cups. Pour egg mixture into cups. Pour enough boiling water into pan around dishes to reach halfway up sides of dishes. Bake at 325°F for 45 to 50 minutes or until knife inserted near center of custard comes out clean.4. Remove dishes from water. On wire rack cool for 1 hour. Cover and refrigerate for 1 to 8 hours.5. Let custards stand at room temperature for 30 minutes. Meanwhile, in medium heavy skillet heat 1/4 cup sugar over medium-high heat until sugar begins to melt. Shake skillet occasionally for even heating. Do not stir. Reduce heat to low. Cook, shaking skillet occasionally, until sugar is melted and golden. Quickly drizzle over custards. Garnish as desired. Serve immediately with cookies.NOTE: Fat-free light cream does not work well in this recipe.

LEMON CREME BRULEE

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.

GINGER & LEMON GRASS CRèME BRULéE

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.

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.