LEMON GINGER CRèME BRûLéE
Crème brûlée is one of the superstars of the dessert world, with a luscious and creamy texture and hard candy finish. It's a delicious dessert that does require some prep time - but is oh so worth it. Our version blends in the flavors of Limoneira® lemon and ginger for an unexpected twist to a classic.
Provided by Anya Wassenberg
Categories Dessert
Number Of Ingredients 8
Steps:
- Preheat the oven to 325 F.
- Place four 6-ounce ramekins in a large baking dish with high sides. After you fill the ramekins, you will fill the baking dish with boiling water.
- You will need the zest of both lemons, and the juice of one.
- Add the lemon zest, ginger, cream, salt, vanilla bean and sugar to a saucepan.
- Heat over a medium setting until the sugar has dissolved, and the cream just begins to simmer.
- As the cream mixture is heating, add the egg yolks and a pinch of salt to a mixing bowl. Beat them together until thick and well blended.
- Once the cream mixture is simmering, remove from the heat and fish out the vanilla bean.
- Add the cream to the egg yolks slowly as you whisk the mixture together.
- At this point, it's a good idea to start the water boiling that you'll need to cook them.
- Add the lemon juice at the last minute, and blend.
- Divide the mixture among the ramekins, and add boiling water to the baking dish to about halfway up the ramekins.
- Bake in the oven for about 30 minutes. The custard should be mostly firm, with a slight softness in the center.
- Remove the pan from the oven when they are ready, and let the ramekins sit in the hot water for another 15 minutes to set.
- Discard the water, and refrigerate the ramekins for at least 4 hours. They should be chilled all the way through.
- Divide the superfine sugar between the ramekins, rotating as you do to distribute it as evenly as possible in a layer.
- Use a small blow torch or kitchen torch to caramelize the sugar layer slowly. Be careful, because the ramekins will also get hot.
- If you don't have a kitchen torch, you can also place the ramekins in the baking dish, and in the oven under the broiler. Watch the ramekins carefully, and rotate the baking dish at least once, when you notice one side beginning to brown.
- Serve immediately.
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.
LEMON CRèME BRûLéE
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
Steps:
- Put oven rack in middle position and preheat oven to 325F.
- 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
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
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
GINGERED CRèME BRûLéE
Provided by David Nicholls
Categories Milk/Cream Egg Ginger Dessert Bake Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Put the cream, sugar, and ginger in a pan and bring to the boil, then remove from the heat and leave to infuse overnight.
- The next day, whisk the egg yolks together in a bowl. Bring the cream mixture back to the boil and whisk it into the yolks. Strain through a fine sieve, then divide between 4 ramekins or other small dishes. Place on a baking sheet and bake in an oven preheated to 160°C/325°F/Gas Mark 3 for about 35 minutes, until set.
- Shortly before serving, sprinkle the Demerara sugar over the crème brûlées and then caramelize with a blowtorch. Leave for a few minutes until the sugar hardens, then garnish with the raspberries and mint sprigs.
LEMON-GINGER CREME BRULEES
Number Of Ingredients 6
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
Nutrition Facts : Nutritional Facts Serves
LEMON CREME BRULEE
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
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.
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 & LEMON GRASS CRèME BRULéE
Recipe taken from the Trinidad Express Newspaper. Lemon grass is used in Trinidad herbal medicine to make a tea which brings down fevers, hence the reason it gets it's local name, fever grass.
Provided by WizzyTheStick
Categories Dessert
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 554.1, Fat 50.9, SaturatedFat 29.9, Cholesterol 477.7, Sodium 58.6, Carbohydrate 19.6, Fiber 0.1, Sugar 13.5, Protein 6.7
CREME BRULEE WITH GINGER LEMON CREMES
Number Of Ingredients 7
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.
Nutrition Facts : Nutritional Facts Serves
More about "lemon ginger creme brulees recipes"
GINGER-LEMON CRèME BRûLéE - TODAY
From today.com
3/5 (4)Category DessertsAuthor NBC UniversalTotal Time 6 mins
GINGER AND LEMONGRASS CRèME BRûLéE - KITCHEN EXILE
From kitchenexile.com
GINGER CRèME BRûLéE - RECIPE - FINECOOKING
From finecooking.com
LEMON-GINGER CREME BRULEE - EAT IT AND LIKE IT
From eatitandlikeit.com
LEMON GINGER CREME BRULEE RECIPE - RECIPETIPS.COM
From recipetips.com
EASY LEMON CREME BRULEE RECIPE - THE SPRUCE EATS
From thespruceeats.com
GINGER CREME BRULEE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
LEMON GINGER CREME BRULEE RECIPE - PINTEREST.COM
From pinterest.com
GINGER LEMON-GRASS CREME BRULEE …TASTE OF YELLOW
From passionateaboutbaking.com
BAKING | GINGER LEMON CRèME BRûLéE … & AN EXTRACT GIVEAWAY …
From passionateaboutbaking.com
LEMON-GINGER CRèME BRûLéE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
LEMON-GINGER CREME BRULEE | RECIPE | CREME BRULEE RECIPE, CREME …
From pinterest.co.uk
LEMON CREME BRULEE RECIPE - FOOD NEWS
From foodnewsnews.com
LEMON-GINGER CREME BRULEE RECIPE: HOW TO MAKE IT | TASTE OF HOME
LEMON & GINGER CRèME BRûLéE - NEW CUSTOM RECIPE - PATREON
From patreon.com
GINGER CREME BRULEE - OMNIVORE'S COOKBOOK
From omnivorescookbook.com
LEMON CRèME BRûLéE RECIPE - A SOUTHERN SOUL
From asouthernsoul.com
SITRON-GINGER CREME BRULEE / VALENTINSDAG | THEVEGGIEPIZZA.COM ...
From no.theveggiepizza.com
BEST LEMON CREME BRULEE RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
LEMON-GINGER CREME BRULEE | CREME BRULEE RECIPE, CREME BRULEE, …
From pinterest.com
LEMONGRASS GINGER CRéME BRULéE
From more.ctv.ca
EASY LEMON CREME BRULEE - KELSEY'S FOOD REVIEWS
From kelseysfoodreviews.com
LEMONGRASS CREME BRûLéE - HONEST COOKING - RECIPES
From honestcooking.com
LEMON CREME BRULEE - THERESCIPES.INFO
From therecipes.info
LEMON GINGER CREME BRULEE RECIPE | COOKBOOK CREATE
From cookbookcreate.com
LEMON CRèME BRûLéE RECIPE - PILLSBURY.COM
From pillsbury.com
LEMON BLUEBERRY CREME BRULEE RECIPE - THERESCIPES.INFO
From therecipes.info
LEMON CRèME BRûLéE RECIPE L RENEE NICOLE'S KITCHEN
From reneenicoleskitchen.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love