Chai Chocolate Custard With Ginger Cream Recipes

Steps:

• Preheat the oven to 300 degrees. Combine all spices and place in a mortar. Using the pestle, crush them. Set aside. In a medium sauce pot, combine the heavy cream, milk, and sugar. Bring to a scald. Pull from heat. Add the crushed spices and allow to infuse for about 10 minutes. Add the chopped chocolate. Stir until the chocolate has melted and the mixture is smooth. At this time mixture should be heated slightly, the tea added and infused for 10 minutes. After the infusing process, add a small amount of warm mixture the yolks and temper. Add entire yolk mixture back to the custard, stir. At this point the entire mixture should be passed through a chinois. Pour custard base into desired oven proof dishes. Fill about 2/3 full allowing room for the ginger cream. Bake in a water bath just until set. Allow the custard to sit at room temperature to cool for about 30 minutes. Chill.
• Combine heavy cream, milk, and sugar. Bring to a scald. Pull from the flame. Add ground ginger and allow to infuse for about 15 minutes. In the meantime, presoak a gelatin leaf in cool water. Pass milk mixture through a chinois. Add gelatin and stir until dissolved. Cool mixture in ice bath while stirring. Just before it sets, pour ginger cream over the top of the baked chocolate custard. The top should be smooth and just the white should be showing. Chill and allow the ginger cream to set.

Steps:

• For the crumb crust: Preheat the oven to 350 degrees F. Grease the sides of a 9-inch springform pan with butter. Wrap the bottom of the pan in foil to prevent leaking. Combine the sugar, salt, 8 of the gingersnap cookies and the graham crackers in a food processor and pulse until crumbly. Drizzle in the butter and continue pulsing until the mixture is the consistency of wet sand. Pour the mixture into the pan and push into the base and halfway up the sides using a glass with straight edges.
• Bake the crust for about 10 minutes, and then let cool completely while you make the filling.
• For the filling: Stir together the pumpkin, dark brown sugar, cinnamon, eggs, banana, egg white and milk in a large bowl. Pour the filling into the baked crumb crust and bake for about 50 minutes. Let cool completely while you make the ginger whipped cream.
• For the ginger whipped cream: Whip the cream with the sugar until soft peaks form using a hand mixer. Fold in the ginger.
• Run a thin knife around the edge of the pie to release it from the pan. Load the whipped cream into a piping bag with a large star tip. Pipe rosettes around the perimeter of the pie and decorate with the 8 remaining gingersnap cookies.
• Cook's Note: Make sure you use a piping bag with a large star tip so the ginger bits in the whipped cream don't clog the tip.

Steps:

• Position a rack in the center of the oven and preheat to 350 degrees F. Lightly grease, then line a 13 by 18-inch jelly-roll pan with parchment or waxed paper. (Let the paper come up the long sides by about 2 inches - this will make it easier to form the roll.) Brush paper with oil or butter, dust with flour, tap out excess.
• Cake: Whisk together 1 1/2 cups flour, baking soda, baking powder, cinnamon, cloves, salt, ginger and cardamom together in a medium bowl. In another bowl, combine sweet potato, buttermilk, and vanilla until smooth.
• Beat butter and sugar in the bowl of an electric mixer on high speed until light and fluffy, about 4 minutes. Reduce to low; add eggs 1 at a time, beating well after each addition. Add flour mixture in 3 parts, alternating with the wet mixture in 2 parts, beginning and ending with flour. Beat until just blended. (If needed, fold batter together with a rubber spatula.)
• Spread batter evenly in prepared pan. Bake until cake springs back when pressed lightly, about 15 minutes.
• Run knife around cake edge, and invert cake onto a cotton tea towel (100 percent cotton works best and keeps the cake from sticking) generously dusted with confectioners' sugar. Carefully pull back parchment paper to release, and then place it back on top of the cake. Gently roll up the cake and towel together, starting from the narrow end to make a fat roll.
• Meanwhile for the filling, whip cream and confectioner's sugar to soft peaks. Fold in crystallized ginger.
• Carefully unroll the cake and remove the towel. Drizzle caramel over the cake. Spread gingered cream evenly over the cake. Using the short edge of parchment as guide, roll the cake up into a fat, loose cylinder. Transfer to a long platter. Dust with more confectioners' sugar and cinnamon in a Halloween pattern if desired. Serve, now or refrigerate until ready to serve.

Steps:

• In a mixing bowl, whisk together the sugar, cocoa, cornstarch, and salt. In a thin stream, whisk in the milk until smooth. In a thin stream, whisk in the half-and-half until smooth. Strain the mixture through a fine sieve into a saucepan. Over medium heat, whisking the mixture constantly, bring to a boil. Boil gently for 2 minutes. Turn off the heat and stir in the bittersweet chocolate and vanilla. Fill a large bowl with ice cubes, rest the saucepan on top, and add cold water to cover the ice cubes. Let the mixture cool, stirring frequently, about 15 minutes. Fold in the white chocolate and pour the mixture into 1-cup ramekins, cups, or mugs. Refrigerate until well chilled. The recipe can be made up to 2 days in advance. Serve cold.

Steps:

• To make the chocolate sheet: In a saucepan, mix the cream, water, sugar, and carageenan. Add the melted chocolate and bring to a boil, stirring continuously. Pour through a chinois onto an acetate-lined quarter sheet pan. Let set.;
• To make the cocoa nib cream: Bring 1 cup of the cream to a boil in a saucepan with the cocoa nibs. Simmer for 5 minutes, and then pour into a blender and blend well. Transfer to a bowl and add the gelatin.
• In a medium bowl, whip the whites and sugar to medium peaks. Fold the whites into the cocoa nib mixture. Whip the remaining 1 cup cream to soft peaks and fold into the nibs-egg white mixture. Pour onto an acetate lined quarter sheet pan.
• To make the port sauce: In a small saucepan, simmer the port with the cloves, cinnamon, star anise, and allspice until it reduces to a syrup consistency.;
• To make the cocoa nib tuiles: Preheat the oven to 375 degrees F.
• Grind the isomalt, cocoa nibs, and shortbread cookies into a fine powder. Sift onto a parchment paper-lined sheet tray. Bake for 7 minutes. Let cool slightly and cut into desired shape.
• To assemble: Gently place the chocolate sheet atop the cocoa nib cream sheet. Using a ring cutter, cut out a circle or square. Top with a similar size cocoa nib tuile. Garnish with a few fresh raspberries dressed in the port sauce.

Steps:

• Preheat the oven to 450 degrees F.
• For the biscuits: Add both flours, sugar, baking powder, chai spice, cinnamon, nutmeg, allspice and salt in the bowl of a food processor. Sprinkle with both extracts and pulse to combine. Add the butter and shortening and pulse 6 to 8 times until the mixture resembles coarse meal. Add the ice water, 1 tablespoon at a time, pulsing until the dry ingredients are just moistened. Remove the dough from the processor bowl, flatten into a disk shape, wrap tightly with plastic wrap and refrigerate for 30 to 40 minutes.
• For the cream: Whip the cream cheese and yogurt in a medium bowl with an electric mixer until light and fluffy. Beat in the sugar, fresh ginger, crystallized ginger and both extracts until evenly combined. Cover with plastic wrap and refrigerate until serving.
• For the cobblers: Add the mangoes, strawberries, blueberries, lemon juice, cornstarch, sugar and mint to a large bowl and stir to combine. Lightly spray 6 (8-ounce) baking bowls with cooking spray. Evenly divide the fruit mixture into the bowls and arrange on a rimmed baking sheet.
• Roll out the reserved dough, on lightly floured marble or a flat surface, to 1/4-inch thickness. Cut the dough into 6 rounds or decorative shapes slightly smaller than the width of the bowl. Put 1 piece of dough on top of each cobbler. Brush the dough evenly with egg wash.
• Bake the cobblers for 20 minutes, then reduce the heat to 350 degrees F. Bake until the pastry is lightly browned and the fruit is tender and bubbling on the edges, about 5 to 7 minutes longer. Remove from the oven and transfer the bowls to a wire rack. Let cool for 20 to 25 minutes before serving.
• Dollop ginger cream on each cobbler and sprinkle with toasted almonds. Garnish with mint sprigs, if desired, and serve.

Steps:

• For custard:
• Combine first 7 ingredients in medium saucepan. Bring to boil. Remove from heat; cover and let steep 15 minutes to develop flavor.
• Preheat oven to 325°F. Place six 3/4-cup custard cups or ramekins in 13x9x2-inch metal baking pan. Pour cream mixture through fine strainer into medium bowl. Discard solids in strainer.
• Whisk egg yolks, brown sugar, and orange peel in 4-cup measuring cup to blend well. Gradually whisk in cream mixture. Pour custard into custard cups, dividing equally (cups will not be full). Pour enough hot water into baking pan to come halfway up sides of custard cups. Cover baking pan with foil. Pierce foil in several places with skewer to allow steam to escape.
• Bake custards until softly set (centers will move slightly when cups are shaken gently), about 30 minutes. Remove custards from water. Cool on rack. Chill until cold, about 4 hours. (Can be made 1 day ahead. Cover; keep chilled.)
• For topping:
• Beat whipping cream and sugar in medium bowl until soft peaks form. Place dollop of whipped cream atop each pot de crème and serve.

Steps:

• Heat milk in a saucepan until just boiling and remove from heat; add tea bag and let sit until tea has steeped, 2 to 3 minutes. Remove tea bag.
• Whisk sugar, eggs, egg yolks, and salt together in a bowl. Pour 1/3 the milk mixture into the egg mixture, whisking constantly, until combined. Pour egg-milk mixture back into saucepan with milk. Cook over medium-low heat, stirring often, until custard thickens and easily coats the back of a spoon, about 10 minutes. Well defined trails should appear when you drag your finger across the back of a coated spoon.
• Stir butter into custard until melted; pour into serving dishes or ramekins. Chill custard in the refrigerator, at least 1 hour.