OATMEAL BRULEE WITH GINGER CREAM
- In a small saucepan, combine the cream, ginger, cinnamon stick and orange zest; bring to a boil. Reduce heat; simmer, covered, for 10 minutes. Remove from the heat; strain and discard solids. Stir in syrup and nutmeg., In a large saucepan, bring water to a boil; stir in the oats, apricots, cherries and salt. Reduce heat to medium; cook for 5 minutes, stirring occasionally. Remove from the heat; stir in brown sugar and 1/4 cup ginger cream. Let stand, covered, for 2 minutes., Grease four 10-oz. broiler-safe ramekins with butter; place on a baking sheet. Divide raspberries among ramekins. Spoon oatmeal over raspberries; sprinkle evenly with sugar. Broil 4-6 in. from the heat for 7-9 minutes or until sugar is caramelized. Serve with remaining ginger cream.
Nutrition Facts : Calories 490 calories, Fat 20g fat (11g saturated fat), Cholesterol 56mg cholesterol, Sodium 359mg sodium, Carbohydrate 76g carbohydrate (42g sugars, Fiber 7g fiber), Protein 7g protein.
GINGER CREME BRULEE
- 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 CREME BRULEE
- 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!
Nutrition Facts : Calories 402.8, Fat 33.5, SaturatedFat 19.8, Cholesterol 274.7, Sodium 63.8, Carbohydrate 23.2, Fiber 0.3, Sugar 19.7, Protein 4.2
ORANGE CREME BRULEE
- 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.
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
Yield 6 servings.
Number Of Ingredients 7
- 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.
GINGER AND VANILLA BEAN CRèME BRûLéE
- 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
- 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 CHILE CREME BRULEE
I found this recipe in the fall 2005 issue of Sabroso, a local entertainment and dining guide. It is credited to Larry Hunter, a scientist at the National Institute of Health who is reported to be an accomplished cook. He developed this for a potluck gathering of "chileheads". Don't let the name fool you, this recipe is sweet and very spicy.
Provided by PaulaG
Yield 6 serving(s)
Number Of Ingredients 8
- In a large bowl whisk the egg yolks and sugar until the sugar is dissolved and the mixture is thick and pale yellow.
- Add the cream, liqueur, gingerroot, and chiles.
- Place the mixture in the top of a double boiler over gently simmering water.
- Stir constantly for 30 to 45 minutes or until the mixture thickens enough to coat the back of a wooden spoon.
- Remove the custard from heat and strain into a large, clean bowl.
- The custard will thicken as it cools. Chill for a least 2 hours or overnight; divide among 6 5-oz custard cups.
- When ready to serve, sprinkle about 2 teaspoons of sugar over each custard and caramelize with brulee torch or under broiler. Place in refrigerator and chill for a few minutes before serving.
Nutrition Facts : Calories 438.7, Fat 34.8, SaturatedFat 20.2, Cholesterol 360.4, Sodium 40.5, Carbohydrate 28.5, Fiber 0.1, Sugar 25.3, Protein 4.9
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ORANGE GINGER CREME BRûLéE - A FOODCENTRIC LIFE
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- Pre-heat the oven to 300 degrees with the rack in the center. Put a full kettle on to boil water for a water bath.
- In a medium pan, combine the cream, sugar and salt. Bring to almost a boil and turn down to low immediately, whisking to dissolve the sugar. Add the grated orange zest and ginger. Remove the pan from the heat and allow the flavors to infuse for 30 minutes.
- In a medium bowl, whisk egg yolks until smooth. Strain the cream through a fine sieve into the bowl with the yolks and stir to combine. Discard any leftover solids left in the sieve. To fill easily fill ramekins, pour liquid custard into a 4-cup measuring cup with a pouring spout.
- Line a large, shallow baking dish with a folded kitchen towel. Place ramekins flat on the towel. Don’t crowd them. Fill the ramekins with the cream mixture. Move the dish to the oven rack. Carefully pour enough hot water around the ramekins to come up half way on their sides. Slowly and carefully slide the rack into the oven.
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Top Asked Questions
How do you make Creme Brulee with cream?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.
How do you caramelise sugar for a brûlée?Sprinkle about one tablespoon of brown sugar evenly on the top of each brûlée, making sure the tops are completely covered. Using a cook’s blowtorch, caramelise the sugar until dark brown and crisp.
How do you make ginger cream with egg yolks?Whisk the egg yolks and sugar together in a bowl until pale and fluffy. Gradually add the ginger cream, whisking all the time. (I like to include the bits of ginger in the crème brûlée, but if you don’t want them, place a sieve over a measuring jug and pour the cream mixture into it to sieve out the ginger.
How do you make ginger and mascarpone frosting?Put the cream, mascarpone and vanilla seeds (or extract) in a pan and heat until almost boiling, then remove the pan from the heat and stir in the ginger until well combined. Whisk the egg yolks and sugar together in a bowl until pale and fluffy. Gradually add the ginger cream, whisking all the time.