Ginger is one of my favorite spices, so naturally this recipe is one that I use often.
Follow the recipe below, and read these notes for the perfect finished product:
It's important to use fresh finger while heating the cream. Whisk ground ginger into the egg yolks and sugar, then stir the crystallized product into each individual crème brûlée as the final step before cooking.
The trick with any crème brûlée is to keep the yolks from scrambling. After heating the milk, let it cool slightly. When you are ready to whisk the milk into the yolks, temper the yolks by drizzling about ¼ cup of the milk into yolks, raising the temperature just a bit so the warm milk is not such a shock. Slowly add the cream to the yolks in a steady drizzle, all the while, whisking, never stopping. Whisk a final minute or so after all the cream is incorporated. Strain the custard (that is what you now have: yolks and cream and sugar are custard) through a fine mesh sieve, then pour the custard into the waiting ramekins or jam jars.
Be sure to keep an eye on the jars and don’t let any water get into the cooking custards.
Now that these notes are out of the way - follow the recipe and enjoy!
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Serving Size: 1 Serving (540g) | ||
Recipe Makes: 4 | ||
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Calories: 1719 | ||
Calories from Fat: 1317 (77%) | ||
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Amt Per Serving | % DV | |
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Total Fat 146.4g | 195 % | |
Saturated Fat 55.6g | 278 % | |
Monounsaturated Fat 63g | ||
Polyunsanturated Fat 21.8g | ||
Cholesterol 6334.2mg | 1949 % | |
Sodium 256.1mg | 9 % | |
Potassium 578.2mg | 15 % | |
Total Carbohydrate 19.1g | 6 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 19.1g | ||
Protein 81.5g | 116 % | |
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: 1719
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