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Lemon Ginger Creme Brulee - esgunn - 08-28-2009
I was wondering if anyone ever made the Lemon Ginger Creme Brulee from issue 48 Dec 2004?
My mom and I had a great ginger creme brulee the other night and wanted to try and make one...just curious if anyone had tried this one -
or another ginger creme brulee???
Re: Lemon Ginger Creme Brulee - chef_Tab - 08-28-2009
Not I but it sure sounds yummy. Seems to me you just can't go wrong.
Re: Lemon Ginger Creme Brulee - DFen911 - 08-28-2009
Lol I'll be anxiously awaiting your review
Sounds very tasty.
Re: Lemon Ginger Creme Brulee - cjs - 08-28-2009
I haven't tried it - this is about the only dish that I am a snob (if you will) about. I hate any messing with the classic brulee. Silly, I know, but - I'll mess with just about any other dish.
Re: Lemon Ginger Creme Brulee - Dismc - 08-29-2009
I felt that way too until I tried this recipe. now it's the only brulee I make.
Lemon Crème Brûlée with Fresh Berries Bon Appétit | June 2005
by Alexis Watson, Irvine, CA
Alexis Watson of Irvine, California, writes: "You could say I'm a bit obsessive when it comes to cooking. Often I'll take a particular recipe and spend months perfecting it, as I've done with the crème brûlée."
Yield: Makes 8 servings
Active Time: 20 minutes
Total Time: 5 1/2 hours (includes baking and chilling time)
ingredients
3 cups whipping cream
5 teaspoons grated lemon peel
3/4 cup sugar
6 large egg yolks
2 teaspoons vanilla extract
1/4 teaspoon salt
8 teaspoons golden brown sugar
2 1/2-pint containers fresh raspberries
1/4 cup Chambord (black-raspberry liqueur) or crème de cassis (black-currant liqueur)
preparation
Preheat oven to 325°F. Arrange eight 3/4-cup custard cups or ramekins in 13x9x2-inch metal baking pan. Combine cream and lemon peel in heavy small saucepan and bring to simmer. Whisk sugar and yolks in large bowl until thick, about 3 minutes. Gradually whisk in hot cream mixture, then vanilla and salt. Let stand 10 minutes. Strain custard, then divide among cups. Pour enough hot water into baking pan to come halfway up sides of cups.
Bake custards until just set in center, about 55 minutes. Remove custards from water bath; chill uncovered until firm, at least 3 hours. (Can be made 1 day ahead. Cover and keep refrigerated.)
Preheat broiler. Place custard cups on baking sheet. Strain brown sugar through small sieve onto custards, dividing equally. Broil until sugar melts and browns, about 2 minutes. Chill until topping is hard and crisp, at least 1 hour and up to 2 hours.
Combine raspberries and liqueur in bowl. Let stand at room temperature at least 15 minutes and up to 1 hour. Spoon berry mixture atop custards.
I've even frozen these when they've been leftover, and they are still wonderful. Just a hint of lemon. I've never added the fruit as I thought it would compromise the crunchy top. Would be interested if you give these a try how you like them.
Re: Lemon Ginger Creme Brulee - cjs - 08-29-2009
Oh for crying out loud - am I not to keep my snobbiness????
The way I feel about lemon goodies, I just MAY have to try it.
Re: Lemon Ginger Creme Brulee - Dismc - 08-29-2009
Sorry, I just realized I cut off the end of the lemon creme brulee recipe. Is now fixed.