Best Indian Summer Citrus Pudding With Ginger Snaps And Salted Caramel Recipes

OVERNIGHT CITRUS GINGER RING

Steps:

• For the dough: in the bowl of a stand mixer with the whisk attachment, whisk the egg yolks, whole egg, sugar, butter, and buttermilk. Add approximately 2 cups of the flour along with the yeast and salt; whisk until moistened and combined. Remove the whisk attachment and replace with a dough hook. Add all but 3/4 cup of the remaining flour and knead on low speed for 5 minutes. Check the consistency of the dough and add more flour if necessary; the dough should feel soft and moist but not sticky. Knead on low speed 5 minutes more or until the dough clears the sides of the bowl. Turn the dough out onto a lightly floured work surface; knead by hand about 30 seconds. Lightly oil a large bowl. Transfer the dough to the bowl, lightly oil the top of the dough, cover and let double in volume, 2 to 2 1/2 hours.
• For the filling, combine the 8 ounces of sugar, lemon zest, fresh ginger, the 2 tablespoons candied ginger and the 5 ounces flour in a medium bowl. Mix until well combined. Set aside until ready to use.
• Lightly grease a baking sheet and set aside. Turn the dough out onto a lightly floured surface. Roll into a 12 by 24-inch rectangle. Brush the 1-ounce of melted butter onto the dough and sprinkle the filling over the dough; press the filling lightly so it sticks to the dough. Beginning with the long edge nearest you, roll the dough into a tight cylinder. Brush the beaten egg along the edge for a secure seal. Firmly pinch the seam to seal and roll cylinder seam side down. Brush the 2 ends with a little of the beaten egg and bring together to shape into a ring and firmly press together. Place on the baking sheet, cover with plastic wrap and refrigerate overnight or up to 16 hours.
• Remove the ring from the refrigerator, remove the plastic wrap and snip the top with scissors every 2 inches. Place in an oven that is turned off. Fill a shallow pan 2/3 full of boiling water and set on the rack below the ring. Close the oven door and let the dough rise until the ring looks slightly puffy, approximately 30 minutes. Remove the ring and the shallow pan of water from the oven.
• Preheat the oven to 350 degrees F.
• When the oven is ready, place the ring on the middle rack and bake until golden brown, or until the internal temperature reaches 190 degrees F on an instant-read thermometer, approximately 30 minutes.
• While the ring is baking, make the glaze by combining the jam, 1-ounce candied ginger, and the water in a small saucepan over medium heat. Bring to a simmer. Stir and cook until the jam is melted and well mixed with the water, about 3 to 5 minutes. Continue to simmer until reduced and thickened slightly, about 3 to 5 minutes. Brush over the warm ring. Serve immediately.

SALTED CARAMEL CUSTARD

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Place 6 (6.5 ounce) ramekins in a baking dish.
• Place sugar evenly in a heavy-bottomed saucepan over medium heat. Without stirring, allow sugar to slowly melt around the edges of the pan, about 5 minutes, adjusting heat as necessary. When edges start to bubble, shake and swirl pan to dissolve remaining sugar but without stirring it. Keep pan moving until you have a clear, dark caramel, about 10 minutes. When sugar is completely dissolved, whisk in cream; caramel will cool into a lump; this is normal. Keep stirring over medium heat until caramel melts and mixture comes up to temperature and sugar has dissolved. Remove from heat
• Stir in kosher salt, vanilla, and cold milk; mix well.
• Place egg yolks in a large mixing bowl. Whisk in a ladleful of caramel/milk mixture to the yolks. Add 2 more ladlefuls, one at a time. Then mix in the remainder of the caramel/milk mixture to the yolks, whisking until thoroughly blended.
• Divide custard mixture evenly among the ramekins. Carefully pour into the baking dish enough water so that it comes halfway up the sides of the filled ramekins.
• Bake in preheated oven until custard is set and the top of custard jiggles evenly across the surface, 45 to 60 minutes (depending on the size of your ramekins and how full they are). If the center seems looser than the edges, continue to bake another minute or so.
• Transfer ramekins to a cooling rack; cool to room temperature. Cover ramekins with plastic wrap and refrigerate at least 1 hour until they are very cold.
• Serve topped with a pinch of light, flaky sea salt.

MINI CHAI CHEESECAKES WITH PARLE G CRUSTS AND SALTED CARAMEL

Steps:

• Position an oven rack in the middle of the oven and preheat to 325 degrees F. Line a 12-cup muffin pan with cupcake liners.
• For the tea: Pour the boiling water over the tea in a small heatproof bowl and let it steep while you heat the cream.
• Heat the cream in a pot over medium heat, stirring, until just boiling. Do not overheat as it might separate. Add the cream to the tea mixture and let it steep for at least 15 minutes.
• For the crust: Pulse the biscuits in a food processor until finely ground. Transfer to a medium bowl. Add the butter, granulated sugar and salt and mix well.
• Place about 2 tablespoons of the crumb mixture into each cupcake liner and press into the bottom. (There will be some leftover crumbs; use them to sprinkle over the caramel sauce if desired, or on top of other desserts.) Bake until the crusts are light golden brown at the edges, about 7 minutes.
• For the cheesecake: Beat together the cream cheese and jaggery in a large bowl with an electric mixer on medium speed until just mixed, less than 1 minute.
• Strain the cream mixture and press on the tea leaves to release as much flavor as possible.
• Add the infused cream, cardamom powder, ginger powder, vanilla and salt to the cream cheese mixture and beat until just combined. Mix in the eggs by hand one at a time, until just combined. (Take care not to overmix or the cheesecake may puff up and crack when baking.)
• Pour the batter equally over the prepared crusts, filling each one almost to the top, and smooth the tops with the back of a spoon. Bake until the outside of the cakes are set but the centers are still slightly loose, about 20 minutes. Let the cheesecakes cool in the pan for 1 hour. It is normal for the cheesecakes to sink a little in the middle.
• Gently remove the cakes with the muffin liner, cover and refrigerate for at least 2 hours.
• Remove the liners just before serving. Drizzle the Salted Chai Caramel Sauce over the cheesecakes. Store any leftover cheesecakes in an airtight container in the refrigerator for up to 1 week.
• Combine the tea, cardamom and ginger in a small heatproof bowl. Pour the boiling water over the mixture and let it steep while you heat the cream.
• Heat the cream in a pot over medium heat, stirring, until just boiling. Do not overheat as it might separate. Add the cream to the tea mixture, mix well and let it steep for 15 minutes.
• Combine the granulated sugar and 1/4 cup water in a medium heavy-bottomed saucepan. Cook over medium-high heat, swirling the pan but not stirring, until the mixture turns a medium amber, 8 to 10 minutes. Watch the mixture towards the end as it can go from a nice caramel to a burnt caramel very fast. Remove from the heat.
• Strain the cream mixture and press on the tea leaves to release as much flavor as possible. Carefully add the cream mixture to the caramelized sugar. It is normal for the mixture to bubble like mad. Add the butter and salt and mix well until the butter is melted. Let cool completely, then transfer to jars and refrigerate up to a month.