ginger creme brulee, ginger creme brulee recipe, crem brulee, creme brulee recipe

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    Ginger Creme Brulee

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    You can make this recipe with or without the ginger but to folow up an Asian dinner, I would highly suggest using the ginger! It gives the basic recipe a hint of something new!


    • 3 Cups whipping cream
    • 2 Tablespoons (packed) coarsely grated peeled fresh ginger
    • 10 Large egg yolks
    • 1 Cup plus 4 teaspoons sugar
    • Strawberries
    • Fresh mint


    • Preheat oven to 325°F.
    • Combine cream and ginger in heavy medium saucepan. Bring to simmer over medium heat.
    • Remove from heat; let stand 20 minutes.
    • Strain cream into small bowl, pressing on solids in sieve.
    • Whisk yolks and 1 cup sugar in medium bowl to blend.
    • Gradually whisk in warm cream.
    • Divide custard among eight 3/4-cup ramekins or custard cups.
    • Place ramekins in large roasting pan. Pour enough warm water into pan to come halfway up sides of ramekins.
    • Bake custards just until set in center when pan is gently shaken, about 45 minutes.
    • Remove custards from water bath; chill uncovered until cold, at least 3 hours.
    • Cover and chill overnight.
    • Preheat broiler.
    • Place custards on baking sheet.
    • Sprinkle each with 1/2 teaspoon of remaining sugar.
    • Broil until sugar melts and caramelizes, turning sheet for even browning, about 1 minute.
    • Refrigerate custards until topping is cold and brittle, about 1 hour and up to 2 hours.
    • Garnish custards with strawberries and mint and serve.

    As a main dish we recommend the vegan sushi served with the Asian Greens.
    For the starter, we recommend the vegan miso soup.

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