Best Gingered Crème Brûlée Recipes

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GINGER CREME BRULEE



Ginger Creme Brulee image

The Caramelized Topper creates a brittle, candy-like layer over the creamy custard. Though it may look complicated, creme brulee is relatively simple to make.

Provided by BHG Test Kitchen

Time 15m

Number Of Ingredients 7

1.5 cup half-and-half or light cream
0.25 cup sugar
1 2-inch piece fresh ginger, thinly sliced
4 egg yolks
0.5 teaspoon vanilla
Caramelized Topper
2 tablespoon sugar

Steps:

  • In a medium saucepan, combine half-and-half, 1/4 cup sugar, and ginger slices. Cook and stir over medium-low heat for 10 minutes (reduce heat as necessary to prevent boiling). Remove from heat. Cover and let stand for 15 minutes. Strain, discarding ginger slices.
  • In a medium bowl, whisk together egg yolks and vanilla. Slowly whisk the warm cream mixture into the egg yolk mixture. Place four 5- or 6-ounce ramekins or custard cups in an 8-inch square baking pan. Set pan on an oven rack. Pour cream mixture into the ramekins. Pour enough hot water into the baking pan around the ramekins to reach halfway up the sides.
  • Bake in a 325F oven for 35 to 45 minutes or until custards are just set in centers. Remove custards from the water bath; cool on a wire rack. Cover and chill for 2 to 24 hours
  • To serve, remove custards from refrigerator; let stand at room temperature for 20 minutes. Prepare Caramelized Topper and spoon over custards. Makes 4 servings. Caramelized Topper
  • Place sugar in a heavy 8-inch skillet. Heat over medium-high heat until sugar begins to melt, shaking skillet occasionally to heat sugar evenly. Do not stir. Once sugar begins to melt, reduce heat to low and cook about 5 minutes more or until all of the sugar is melted and golden, stirring with a wooden spoon as needed. Quickly drizzle caramelized sugar over custards. Allow to stand a few minutes for caramelized sugar to set.

GINGERED CRèME BRûLéE



Gingered Crème Brûlée image

Translated literally, this means "burnt cream." Sugar is caramelized on top of this creamy dessert to make a brittle topping that contrasts with the smooth, rich custard.

Provided by Land O'Lakes

Categories     Custard     Dessert

Yield 8 servings

Number Of Ingredients 8

Custard
1 cup Land O Lakes® Half & Half
2 cups Land O Lakes® Heavy Whipping Cream
1 (1-ounce) piece fresh gingerroot, peeled, cut into 8 pieces
1/2 cup sugar
4 large Land O Lakes® Eggs
Topping
4 teaspoons sugar

Steps:

  • Heat oven to 250°F.
  • Pour half & half, whipping cream and ginger into heavy 2-quart saucepan. Cook over low heat 30 minutes. Remove ginger.
  • Beat 1/2 cup sugar and eggs in bowl until sugar dissolves and mixture is slightly thickened. Slowly add whipping cream mixture, mixing well after each addition.
  • Place 8 (4-ounce) ungreased ramekins or custard cups into baking pan. Divide mixture evenly among ramekins. Place baking pan on oven rack; pour boiling water into baking pan to 1/2-inch depth. Bake 1-1 1/2 hours or until custards are just set around edges. Remove from water; cool to room temperature. Cover; refrigerate 8 hours or overnight until thoroughly chilled.
  • Heat broiler. Just before serving, sprinkle top of each custard evenly with 1/2 teaspoon sugar. Place ramekins on baking pan. Broil 3 to 4 inches from heat just 1-2 minutes or until sugar caramelizes. Serve immediately.

Nutrition Facts : Calories 350 calories, Fat 28 grams, SaturatedFat grams, Transfat grams, Cholesterol 200 milligrams, Sodium 65 milligrams, Carbohydrate 20 grams, Fiber

CREME BRULEE



Creme Brulee image

This is a very nice dessert to serve when entertaining. Delicious served over mangos sprinkled with rum, or strawberries with Grand Marnier® or Cointreau®.

Provided by COOKALOT

Categories     World Cuisine Recipes     European     French

Time 2h40m

Yield 5

Number Of Ingredients 5

6 egg yolks
6 tablespoons white sugar, divided
½ teaspoon vanilla extract
2 ½ cups heavy cream
2 tablespoons brown sugar

Steps:

  • Preheat oven to 300 degrees F (150 degrees C).
  • Beat egg yolks, 4 tablespoons white sugar and vanilla extract in a mixing bowl until thick and creamy.
  • Pour cream into a saucepan and stir over low heat until it almost comes to boil. Remove the cream from heat immediately. Stir cream into the egg yolk mixture; beat until combined.
  • Pour cream mixture into the top pan of a double boiler. Stir over simmering water until mixture lightly coats the back of a spoon, about 3 minutes. Remove mixture from heat immediately and pour into a shallow heat-proof dish.
  • Bake in preheated oven for 30 minutes. Remove from oven and cool to room temperature. Refrigerate for at least 1 hour or overnight.
  • Preheat oven to broil.
  • In a small bowl combine remaining 2 tablespoons white sugar and brown sugar. Sift this mixture evenly over custard. Place dish under broiler until sugar melts, about 2 minutes. Watch carefully so as not to burn.
  • Remove from heat and allow to cool. Refrigerate until custard is set again.

Nutrition Facts : Calories 561.4 calories, Carbohydrate 24 g, Cholesterol 416.7 mg, Fat 50.1 g, Protein 5.8 g, SaturatedFat 29.3 g, Sodium 55.3 mg, Sugar 20.4 g

GINGERED CRèME BRûLéE



Gingered Crème Brûlée image

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

500ml (2 1/4 cups) double (heavy) cream
75g (1/3 cup) caster (superfine) sugar
100g (1 cup) fresh ginger, chopped
6 egg yolks
50g (1/4 cup) Demerara (light brown) sugar
To decorate:
12 raspberries
4 sprigs of mint

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.

GINGER CREME BRULEE



Ginger Creme Brulee image

Provided by Food Network

Categories     dessert

Time 1h

Yield 8 servings

Number Of Ingredients 8

8 egg yolks
4 eggs
6 ounces granulated or brown sugar
1 quart heavy cream
1/2 teaspoon salt
1 teaspoon vanilla extract
1 1/2 tablespoons fresh grated ginger and any juice
Mint leaves, for garnish

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.

GINGER AND VANILLA BEAN CRèME BRûLéE



Ginger and Vanilla Bean Crème Brûlée image

Categories     Dairy     Egg     Ginger     Dessert     Bake     Kid-Friendly     Vanilla     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Serves 6

Number Of Ingredients 9

For Custard
2 cups whipping cream
1/2 cup sugar
2 tablespoons chopped peeled fresh ginger
1 vanilla bean, split lengthwise
5 large egg yolks
For Crème Brûlée
12 teaspoons sugar
Sliced tropical fruit (such as mango, papaya and/or kiwi)

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.

GINGERBREAD CRèME BRûLéE RECIPE BY TASTY



Gingerbread Crème Brûlée Recipe by Tasty image

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

1 qt heavy cream
2 whole cinnamon sticks
1 teaspoon ground cloves
1 teaspoon ground allspice
¼ teaspoon freshly ground black pepper
½ teaspoon freshly grated nutmeg
1 tablespoon ground ginger
7 large egg yolks
12 tablespoons granulated sugar, divided
¼ cup light brown sugar
1 tablespoon molasses
boiling water, for baking
powdered sugar, for dusting
6 ramekins, 6 ounce
culinary blow torch, optional
gingerbread man parchment paper cut-out, 3 in (8 cm)

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

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