Best Ginger Pot De Creme Recipes

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SALTED CARAMEL POTS DE CREME



Salted Caramel Pots de Creme image

Provided by Food Network Kitchen

Categories     dessert

Time 3h10m

Yield 6 servings

Number Of Ingredients 7

2 cups heavy cream
1/2 cup whole milk
1/2 teaspoon vanilla extract
1/2 teaspoon sea salt, plus more for sprinkling
1 cup sugar
1 ounce milk chocolate, finely chopped
6 large egg yolks

Steps:

  • Preheat the oven to 325 degrees F. Heat the heavy cream, milk, vanilla and salt in a small saucepan over medium heat until just starting to bubble. Remove from the heat and cover to keep warm.
  • Make the caramel: Combine the sugar and 1/4 cup water in another small saucepan over medium heat, stirring just until the sugar dissolves. Cook, swirling the pan occasionally but not stirring, until amber, about 10 minutes. Brush any sugar crystals off the side of the pan with a wet pastry brush. Remove from the heat and carefully whisk in the warm cream mixture (the mixture will bubble). Add the chocolate and stir until smooth.
  • Whisk the egg yolks in a medium bowl. Whisk about half of the caramel into the yolks, then add the remaining caramel and whisk until smooth. Strain through a fine-mesh sieve into a large liquid measuring cup.
  • Divide the mixture among six 6-ounce ramekins. Set the ramekins in a large baking dish, then add enough hot water to come about halfway up the sides of the ramekins. Cover the pan tightly with foil and bake until the pots de creme are set around the edges but still jiggle in the center, 45 to 50 minutes.
  • Remove the ramekins from the water and let cool to room temperature. Cover with plastic wrap and refrigerate until cold, at least 2 hours or overnight. Sprinkle with salt.

GINGER POTS DE CRèME



Ginger Pots de Crème image

Pots de Crème are always great, but flavored with ginger they become exotic yet there's nothing to it.

Yield makes 4 servings

Number Of Ingredients 5

2 cups heavy cream, light cream, or half-and-half
10 slices fresh ginger (don't bother to peel it)
5 egg yolks
1/2 cup sugar
1 tablespoon minced candied ginger (optional)

Steps:

  • Preheat the oven to 300°F. Combine the cream and fresh ginger in a small saucepan and heat over medium-low heat until steam rises. Cover the pan, turn off the heat, and steep for 10 to 15 minutes.
  • Beat the yolks and sugar together until light. Remove the ginger slices from the cream and pour about a quarter of the cream into the egg mixture, then pour the sugar-egg mixture into the cream and stir. If you're using the candied ginger, add it now. Pour into four 6-ounce ramekins and put the ramekins in a baking dish; pour water into the dish to come halfway up the side of the ramekins and cover with foil.
  • Bake for 30 to 45 minutes, or until the center is barely set. (Heavy cream sets fastest, half-and-half more slowly.) Cool or chill, then serve.

GINGER POT DE CREME



Ginger Pot de Creme image

Provided by Molly O'Neill

Categories     dessert

Time 1h

Yield 6 servings

Number Of Ingredients 4

2 1/2 cups heavy cream
1/2 pound ginger root, peeled and coarsely chopped
1/4 cup sugar
6 large egg yolks

Steps:

  • In a large saucepan, combine the cream, ginger and sugar and place over medium heat; bring just to a boil, remove from the heat and set aside, covered, for 10 minutes. Strain the mixture and discard the ginger. Put the yolks in a large bowl and whisk until they are thick and light-colored. Very slowly pour in the hot cream, whisking constantly. Strain the mixture through a fine-mesh sieve and allow to cool.
  • Preheat the oven to 300 degrees. Pour the cream mixture into 6 1/4-cup custard cups and cover them with foil. Place the cups in a baking pan and pour boiling water into the pan to come halfway up the sides of the cups. Bake until the custard is just set, 40 to 45 minutes. Remove the cups from the pan and allow to cool slightly. Serve warm or refrigerate and serve chilled.

Nutrition Facts : @context http, Calories 459, UnsaturatedFat 15 grams, Carbohydrate 18 grams, Fat 41 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 25 grams, Sodium 51 milligrams, Sugar 12 grams

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