PastryWiz Recipies & more PastryWiz Recipes: Home - Cake Decorating - Recipe Categories - Recipe Magazines  
 

 

Recipe Category:
Almonds
Apple
Bagels
Banana
Beef
Beverages
Blueberry
Bread
Cake
Casserole
Cheesecake
Chocolate
Christmas
Cookies
Copycat
Easter
Halloween
Ice-cream
Lemon
Lowfat
Muffin
Pasta
Peach
Pets
Pies
Pineapple
Pudding
Pumpkin
Seafood
Strawberry
Sugar-free
Valentine
Venison
Wedding
MORE ...







Measurements

Ginger Creme Brulee

Yield: 4 Servings

5 Egg yolks
2 1/2 oz Sugar
1 pt Heavy cream
2 ts Ground ginger
1 tb Fresh ginger -- peeled chopped
Sugar for topping
Garnish:
Sliced Strawberries
Candied Ginger

Preheat oven to 350. Place cream along with the ground and fresh ginger in a pot and bring to a boil over medium heat. Mix yolks and the sugar together. Temper the cream mixture with the yolk mixture.
Let the mixture cool and strain., Divide mixture into individual,shallow custard cups and place in a larger pan. Place pan in oven and fill half way up with hot water. Bake until custard is firm about 25-30.Remove cups from pan and let cool. While custard is cooling preheat broiler. When cool,sprinkle a little sugar on each cup. Place under broiler to caramelize. Garnish with candied ginger
and sliced strawberry. Custard cups may also be caramelized using a blow torch.
Source: Chef du Jour


Print recipe, search recipes, browse recipes, or see today's recipe

PastryWiz - Cooking Magazine - Cake Decorating - Jobs

Send mail to PastryWiz with comments about this web site.
Recipe Disclaimer - Measurements Help - Sugar Substitution Chart

Dessert Professional