Best 4 Ginger Crème Brûlée 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.

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.

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.

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.