GINGER CHILE CREME BRULEE
I found this recipe in the fall 2005 issue of Sabroso, a local entertainment and dining guide. It is credited to Larry Hunter, a scientist at the National Institute of Health who is reported to be an accomplished cook. He developed this for a potluck gathering of "chileheads". Don't let the name fool you, this recipe is sweet and very spicy.
Provided by PaulaG
Categories Dessert
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In a large bowl whisk the egg yolks and sugar until the sugar is dissolved and the mixture is thick and pale yellow.
- Add the cream, liqueur, gingerroot, and chiles.
- Place the mixture in the top of a double boiler over gently simmering water.
- Stir constantly for 30 to 45 minutes or until the mixture thickens enough to coat the back of a wooden spoon.
- Remove the custard from heat and strain into a large, clean bowl.
- The custard will thicken as it cools. Chill for a least 2 hours or overnight; divide among 6 5-oz custard cups.
- When ready to serve, sprinkle about 2 teaspoons of sugar over each custard and caramelize with brulee torch or under broiler. Place in refrigerator and chill for a few minutes before serving.
Nutrition Facts : Calories 438.7, Fat 34.8, SaturatedFat 20.2, Cholesterol 360.4, Sodium 40.5, Carbohydrate 28.5, Fiber 0.1, Sugar 25.3, Protein 4.9
PERFECT CREME BRULEE
I have made creme brulee many times, and have been perfecting it over time.
Provided by Bobo
Categories World Cuisine Recipes European French
Time 3h5m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Move a rack to the bottom of the oven.
- Whisk the egg yolks, sugar, and vanilla together in a stainless steel bowl until smooth. Bring the cream just to a simmer in a saucepan over medium-low heat; pour into the egg yolk mixture, whisking continually until combined.
- Bring a couple of inches of water to a simmer in an oven-safe saucepan over medium low heat; set the bowl with the cream mixture over the saucepan to form a double boiler.
- Place the entire double boiler into the preheated oven; bake until the mixture sets, about 30 minutes.
- Chill in refrigerator 2 hours.
- Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
- Combine the brown sugar with 2 tablespoons of white sugar in a bowl; sprinkle evenly over the cold creme.
- Heat under the preheated broiler until the sugar melts and browns, 2 to 3 minutes; return immediately to the refrigerator and chill until the sugar is set, about 15 minutes.
Nutrition Facts : Calories 333.3 calories, Carbohydrate 24.3 g, Cholesterol 235.1 mg, Fat 25.3 g, Protein 3.2 g, SaturatedFat 14.9 g, Sodium 29.6 mg, Sugar 22.3 g
CREME BRULEE
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
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
GINGERBREAD CRèME BRûLéE RECIPE BY TASTY
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
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
CLASSIC CREME BRULEE
My favorite dessert is this creme brulee recipe. Recently I was at a party where the guests finished off their own desserts "broiling" the sugar on their portions with a small torch. What a great idea! -Joylyn Trickel, Helendale, California
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- In a large saucepan, combine the cream, egg yolks and sugar. Cook and stir over medium heat until mixture reaches 160° or is thick enough to coat the back of a metal spoon. Stir in vanilla. , Transfer to eight 6-oz. ramekins or custard cups. Place cups in a baking pan; add 1 in. of boiling water to pan. Bake, uncovered, at 325° for 25-30 minutes or until centers are just set (mixture will jiggle). Remove ramekins from water bath; cool for 10 minutes. Cover and refrigerate for at least 4 hours., One hour before serving, place custards on a baking sheet. Sprinkle each with 1-2 teaspoons brown sugar. Broil 8 in. from the heat for 4-7 minutes or until sugar is caramelized. Refrigerate leftovers.
Nutrition Facts : Calories 551 calories, Fat 50g fat (29g saturated fat), Cholesterol 402mg cholesterol, Sodium 53mg sodium, Carbohydrate 22g carbohydrate (22g sugars, Fiber 0 fiber), Protein 6g protein.
GINGER CREME BRULEE
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 CRèME BRûLéE
Provided by Hiroshi Fukui
Categories Milk/Cream Egg Ginger Dessert Bake Chill Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 6
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.
GINGER AND VANILLA BEAN CRèME BRûLéE
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
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.
LEMON-GINGER CREME BRULEE
Everyone raves about the combination of lemon and ginger in this version of the classic custard treat. It never lasts long! -Scott Hunter, Sherman Oaks, California
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a large heavy saucepan, heat the cream, 1/3 cup sugar and ginger until bubbles form around sides of pan. Remove from the heat; stir a small amount of hot mixture into egg yolks. Return all to the pan, stirring constantly. Stir in extracts., Transfer to six 6-oz. ramekins or custard cups. Place in a baking pan; add 1 in. of boiling water to pan. Bake, uncovered, at 325° for 25-30 minutes or until centers are just set (mixture will jiggle). Remove ramekins from water bath; cool for 10 minutes. Cover and refrigerate for at least 4 hours., Combine brown sugar and remaining sugar. If using a creme brulee torch, sprinkle custards with sugar mixture. Heat sugar with the torch until caramelized. Serve immediately., If broiling the custards, place ramekins on a baking sheet; let stand at room temperature for 15 minutes. Sprinkle with sugar mixture. Broil 8 in. from the heat for 4-7 minutes or until sugar is caramelized. Refrigerate for 1-2 hours or until firm.
Nutrition Facts : Calories 426 calories, Fat 35g fat (20g saturated fat), Cholesterol 382mg cholesterol, Sodium 43mg sodium, Carbohydrate 23g carbohydrate (20g sugars, Fiber 0 fiber), Protein 5g protein.
VANILLA CRèME BRûLéE
Five simple ingredients - cream, vanilla, salt, eggs and sugar - make for an exquisitely rich and elegant dessert. Most crème brûlée recipes require the use of a small propane torch to achieve the crackly sugar top, but this version offers a simpler (and safer) solution: your oven's broiler. One thing to note: Be sure to let the custard set for several hours in the refrigerator before brûléeing the top, otherwise you'll end up with soupy custard.
Provided by Mark Bittman
Categories custards and puddings, dessert
Time 1h
Yield 4 servings
Number Of Ingredients 5
Steps:
- Heat oven to 325 degrees. In a saucepan, combine cream, vanilla bean and salt and cook over low heat just until hot. Let sit for a few minutes, then discard vanilla bean. (If using vanilla extract, add it now.)
- In a bowl, beat yolks and sugar together until light. Stir about a quarter of the cream into this mixture, then pour sugar-egg mixture into cream and stir. Pour into four 6-ounce ramekins and place ramekins in a baking dish; fill dish with boiling water halfway up the sides of the dishes. Bake for 30 to 40 minutes, or until centers are barely set. Cool completely. Refrigerate for several hours and up to a couple of days.
- When ready to serve, top each custard with about a teaspoon of sugar in a thin layer. Place ramekins in a broiler 2 to 3 inches from heat source. Turn on broiler. Cook until sugar melts and browns or even blackens a bit, about 5 minutes. Serve within two hours.
Nutrition Facts : @context http, Calories 407, UnsaturatedFat 15 grams, Carbohydrate 4 grams, Fat 41 grams, Protein 5 grams, SaturatedFat 25 grams, Sodium 121 milligrams, Sugar 4 grams
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