A spicy note to an impressive dessert favorite.
Put the cream, ginger, 1/4 cup of the sugar, the vanilla, and salt into a medium saucepan and bring to a simmer over medium-high heat, stirring until the sugar dissolves. Cover, remove from heat, and let steep for 20 minutes.
Position a rack in the center of the oven and heat oven to 350 degrees. Put 10 6-oz ramekins in a roasting pan or baking dish that's at least as deep as the ramekins.
In a medium bowl whisk the yolks and 1/4 cup of the sugar until smooth and combined. Lightly whisk about 1/2 cup of the warm cream mixture into the yolk mixture and then gradually whisk in the remaining cream mixture. Stir rather than whip with the whisk - you don't want a frothy mixture, or the baked custards with have a foamy-looking surface. Strain the mixture through a fine sieve into a large glass measuring cup or a heatproof bowl with a spout.
Divide custard among the ramekins. Slowly and carefully pour very hot water into the baking pan (don't get any water into the ramekins) until it comes about two-thirds of the way up the sides of the ramekins. Carefully transfer to pan to oven and bake until the custards are set around the edges but still jiggly like Jell-O in the center, 30-35 minutes. Transfer the ramekins to a cooling rack and let cool at room temperature for 30 minutes, then refrigerate the custards, uncovered, until cold. Wrap custards individually with plastic wrap and refrigerate at least 3 hours or up to 2 days before proceeding.
About 15-20 minutes before serving sprinkle the remaining sugar (about 2 t. for each custard) evenly over each custard, being carefuly not to get any sugar on rim of ramekins. Light a mini-torch and hold the flame 2-3 inches from top of custard, slowly gliding it back and forth over surface until the sugar melts and turns a deep golden brown. Allow the sugar to cool and harden for a few minutes, then return ramekins to refrigerator for about 15 minutes so top of custards will not be warm from the torch process. Serve.
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Serving Size: 1 Serving (204g) | ||
Recipe Makes: 10 | ||
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Calories: 666 | ||
Calories from Fat: 484 (73%) | ||
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Amt Per Serving | % DV | |
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Total Fat 53.7g | 72 % | |
Saturated Fat 24g | 120 % | |
Monounsaturated Fat 21.1g | ||
Polyunsanturated Fat 6.4g | ||
Cholesterol 1743.5mg | 536 % | |
Sodium 83.9mg | 3 % | |
Potassium 198mg | 5 % | |
Total Carbohydrate 23.7g | 7 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 23.6g | ||
Protein 22.6g | 32 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 666
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