Lemon-Ginger Crème Brulée
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1/4 cup fresh ginger, chopped1/4 cup plus 2 tablespoons sugarzest of 1 lemon1 cup heavy cream1 cup fat free half and half3 egg yolks1 egg1/2 tsp. ground gingerjuice of 1 lemonpinch of saltCrème Brulée sugar:1/4 cup brown sugar2 tablespoons sugar
Preheat oven to 325 degrees.
Blanch ginger in boiling water for 1 minute; drain well.
Pulverize 2 tablespoons sugar with lemon zest in a coffee grinder until zest is finely minced.
Warm cream, half and half, blanched ginger, and lemon sugar in a saucepan over medium heat just until steam rises. Remove from heat; let steep for 15 minutes.
Whisk yolks, eggs, sugar, ground ginger, lemon juice, and salt together in a mixing bowl. Temper warm cream mixture into eggs, strain, and pour into 6-ounce ramekins.
Fill a baking dish halfway with water and put custards in water bath. Bake for 35-45 minutes or until just set. Do not overcook.
Combine brown and granulated sugar and spread on a baking sheet. Turn off oven and put sugar in oven for an hour to dry out. Transfer to a food processor and and pulverize until fine. Store in an airtight container until ready to carmelize.
Remove ramekins from water bath, cool, and wrap loosely in plastic. Chill until completely cold, preferably overnight.
When ready, sprinkle sugar mixture over custards and carmelize with a kitchen torch or in the broiler. Melt the sugar 4 to 8 inches from the flame.
Let stand 3-4 minutes before serving.
Number of Servings: 4
Recipe submitted by SparkPeople user EIRELAND1306.
Blanch ginger in boiling water for 1 minute; drain well.
Pulverize 2 tablespoons sugar with lemon zest in a coffee grinder until zest is finely minced.
Warm cream, half and half, blanched ginger, and lemon sugar in a saucepan over medium heat just until steam rises. Remove from heat; let steep for 15 minutes.
Whisk yolks, eggs, sugar, ground ginger, lemon juice, and salt together in a mixing bowl. Temper warm cream mixture into eggs, strain, and pour into 6-ounce ramekins.
Fill a baking dish halfway with water and put custards in water bath. Bake for 35-45 minutes or until just set. Do not overcook.
Combine brown and granulated sugar and spread on a baking sheet. Turn off oven and put sugar in oven for an hour to dry out. Transfer to a food processor and and pulverize until fine. Store in an airtight container until ready to carmelize.
Remove ramekins from water bath, cool, and wrap loosely in plastic. Chill until completely cold, preferably overnight.
When ready, sprinkle sugar mixture over custards and carmelize with a kitchen torch or in the broiler. Melt the sugar 4 to 8 inches from the flame.
Let stand 3-4 minutes before serving.
Number of Servings: 4
Recipe submitted by SparkPeople user EIRELAND1306.
Nutritional Info Amount Per Serving
- Calories: 430.7
- Total Fat: 27.5 g
- Cholesterol: 291.3 mg
- Sodium: 135.7 mg
- Total Carbs: 41.4 g
- Dietary Fiber: 0.1 g
- Protein: 6.5 g
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