Best Ginger Orange Creme Brulee Recipes

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!

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.
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