Best Ginger Creme Brulee Recipes

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.

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.

GINGER CRèME BRûLéE

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.

RHUBARB & GINGER CRèME BRûLéE

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.

GINGER AND VANILLA BEAN CREME BRULEE

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).

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.

BANANA, GINGER, AND BERRY CREME BRULEE

Steps:

• Preheat oven to 300 degrees F.
• Warm half-and-half in a saucepan until almost boiling and set aside to cool. In a bowl, beat egg yolks with 1/4 cup sugar until mixture turns pale. Slowly beat in small amounts of warm half-and-half until all is incorporated. Set custard mixture aside. Peel 1 1/2 bananas and slice thin, reserving other 1/2 banana for later. Wash berries.
• Place some banana slices and a few berries in the bottom of 8 individual ramekins or custard cups. Sprinkle ground ginger evenly over bananas in each cup. Pour custard over fruit in each cup.
• Place ramekins in baking pan. Add water to about halfway up the sides of ramekins. Bake for 1 hour or until tops are golden. Cool in refrigerator. Top each cooled ramekin with a few slices of the remaining banana. Sprinkle lightly with sugar. Place ramekins under broiler until sugar is melted and brown.
• Garnish with remaining berries and 1 or 2 leaves of fresh mint.

SPICED PUMPKIN CREME BRULEE WITH GINGER-DUSTED CHURROS

Steps:

• Preheat oven to 325 degrees Fahrenheit. In a saucepan, combine cream, milk, vanilla bean and spices and bring to a simmer.
• In a separate bowl, whisk sugar into egg yolks until fully incorporated. Slowly whisk egg mixture into hot liquid until fully incorporated. Whisk in pumpkin puree.
• Pour the mixture into ramekins or a brulee mold. Place the ramekins in a cake or baking pan, and add enough hot water to the pan to come halfway up the sides of the ramekins. Bake in water bath until custard is set, about 45 minutes.
• Meanwhile, prepare the churros. Preheat oil in a fryer to 375 degrees. In a saucepan, combine water, milk, salt and sugar and bring to a boil. Whisk flour into the mixture in small batches until fully incorporated. Remove from heat and add the egg whites, mixing until the texture is completely smooth.
• Using a pastry bag fitted with a churro tip, pipe the batter into the hot oil in 2-inch strips and fry until golden brown. Drain on paper towel, and roll hot churros in chopped candied ginger and granulated ginger.
• To serve the brulee: Sprinkle top with granulated sugar and caramelize with a torch. Serve with churros.

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).

ORANGE GINGER CREME BRULEE

Steps:

• 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!

RHUBARB AND GINGER CREME BRÛLÉE

Steps:

• Method: 1. Add the chopped rhubard to a saucepan with the sugar, ginger and water. Allow to stew down for about 20 minutes or until it is thick and pulpy. 2. Split the vanilla pods in half and scrape out the seeds into a saucepan. Add the pod and the whipping cream. Place over a low heat and bring to just below boiling point. Remove from heat and set aside for a few minutes to allow the vanilla to infuse in the cream. 3. In a bowl, whisk together the egg yolks and the sugar. Pour the vanilla cream over the mixture, whisking constantly until thoroughly combined. 4. Spoon about 2 dssp (approx 1 cm) of the rhubard mixture in the bottom of a ramekin and top with the custard mixture. Place in a roasting tin. 5. Fill the tin 3/4 full with boiling water. Place on the middle shelf of a pre-heated oven and cook for about 45 minutes or until the custards are just set. Oven is low - about 150. 6. Allow to cool. 7. Just before serving, sprinkle with 1 dssp caster sugar, caramelise either under a hot grill or with a blowtorch.

GINGER ORANGE CREME BRULEE

Steps:

• In a heavy bottom sauce pot (preferrably stainless steel) bring cream, milk, sugar, vanilla bean, ginger and orange zest to a boil. Remove from heat. Whisk egg yolks well and temper with cream mixture by adding one ladle at a time half of the mixture to eggs. Now add the egg mixture back to the remaining cream mixture and strain. Pour into creme brulee molds and bake in a water bath at 325 degrees until just set (approx. 30 minutes). Chill serveral hours before serving. To serve sprinkle tops of creme brulee with sugar and brown with either a torch or under broiler.

ORANGE GINGER CREME BRULEE

Steps:

• 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.
• Bake custards for approximately 35 minutes or until a digital thermometer registers 170 degrees in the center. The center of the custards will just be a little wiggly but set.
• Remove the custards to a wire rack and cool completely. Cover with plastic film and refrigerate overnight or for about 4 hours to totally chill.
• To finish and serve, remove custards form the refrigerator and uncover. Blot any excess moisture that has pooled on top. Sprinkle with coarse sugar and tap to get an even, thin coating. Burn tops with a torch to caramelize the sugar into a golden crust. Serve.
• - See more at: http://afoodcentriclife.com/orange-ginger-creme-brulee/#sthash.3R0YsKiN.dpuf

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.

GINGER CHILE CREME BRULEE

Steps:

• 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.

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.