Lemon-Ginger Crème Brulée

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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Lemon-Ginger Crème Brulée calories by ingredient
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Delicious recipe from Cuisine at Home magazine. Delicious recipe from Cuisine at Home magazine.
Number of Servings: 4


    1/4 cup fresh ginger, chopped
    1/4 cup plus 2 tablespoons sugar
    zest of 1 lemon
    1 cup heavy cream
    1 cup fat free half and half
    3 egg yolks
    1 egg
    1/2 tsp. ground ginger
    juice of 1 lemon
    pinch of salt

    Crème Brulée sugar:
    1/4 cup brown sugar
    2 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.

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