Lemon-Ginger Creme Brulee

Name: Lemon-Ginger Creme Brulee
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Mediterranean, French, European
Ingredients: 2 Tbsps brown sugar; 8 egg yolks, beaten; 1 teaspoons ground ginger; 476 milliliters heavy whipping cream; 1 teaspoon lemon extract; 67 grams sugar, divided; 1 teaspoons vanilla extract

The recipe Lemon-Ginger Creme Brulee can be made in roughly 45 minutes. This gluten free and lacto ovo vegetarian recipe serves 6. This dessert has 407 calories, 6g of protein, and 35g of fat per serving. If you have heavy whipping cream, egg yolks, ground ginger, and a few other ingredients on hand, you can make it. If you like this recipe, you might also like recipes such as Ginger Crème Brûlée, Ginger Crème Brûlée, and White Chocolate Creme Brulee with Strawberry {Creme Brulee Kit Giveaway}.

Instructions

In a large heavy saucepan, heat the cream, 1/3 cup sugar and ginger until bubbles form around sides of pan.

Ingredients you will need

Ginger

Cream

Sugar

Equipment you will use

Sauce Pan

Frying 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.

Ingredients you will need

Egg Yolk

Equipment you will use

Frying Pan

Transfer to six 6-oz. ramekins or custard cups.

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Custard

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Ramekin

Place in a baking pan; add 1 in. of boiling water to pan.

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Water

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Baking Pan

Bake, uncovered, at 325° for 25-30 minutes or until centers are just set (mixture will jiggle).

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Oven

Remove ramekins from water bath; cool for 10 minutes. Cover and refrigerate for at least 4 hours.

Ingredients you will need

Water

Equipment you will use

Ramekin

Combine brown sugar and remaining sugar. If using a creme brulee torch, sprinkle custards with sugar mixture.

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Brown Sugar

Sugar

Heat sugar with the torch until caramelized.

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Sugar

Serve immediately.

If broiling the custards, place ramekins on a baking sheet; let stand at room temperature for 15 minutes.

Equipment you will use

Baking Sheet

Ramekin

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.

Ingredients you will need

Sugar

Equipment

Ingredients

Servings:

2Tbsps

brown sugar 8

egg yolks, beaten 1teaspoons

ground ginger 476milliliters

heavy whipping cream 1teaspoon

lemon extract 67grams

sugar, divided 1teaspoons

vanilla extract

Recommended wine: Champagne, Tawny Port, Sauternes

Creme Brulee works really well with Champagne, Tawny Port, and Sauternes. Sauternes, Tawny Port, and champagne all complement a creamy creme brulee. The Cipriani Prosecco with a 4.9 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.

Cipriani Prosecco

Cipriani Bellini is the world-famous cocktail made with white peach pulp and brut sparkling wine. It was invented in 1948 by Giuseppe Cipriani of Harry's Bar in Venice and is served in every Cipriani location around the world. A great way to start any party or to have with Sunday Brunch! Cipriani Bellini shows elegant, fresh, and fruity aromas with a balanced sweetness and fragrant bubbles. Perfect anytime, great as an aperitif.