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Lemon-Ginger Creme Brulee

 Lemon-Ginger Creme Brulee
Everyone raves about the combination of lemon and ginger in this version of the classic custard treat. It never lasts long! —Scott Hunter, Sherman Oaks, California
6 ServingsPrep: 20 min. Bake: 25 min. + chilling


  • 2 cups heavy whipping cream
  • 1/3 cup plus 2 tablespoons sugar, divided
  • 1/2 teaspoon ground ginger
  • 8 egg yolks, beaten
  • 1 teaspoon McCormick® Pure Lemon Extract
  • 1/2 teaspoon McCormick® Pure Vanilla Extract
  • 2 tablespoons brown sugar


  • In a large heavy saucepan, heat the cream, 1/3 cup sugar and ginger
  • until bubbles form around sides of pan. Remove from the heat; stir a
  • small amount of hot mixture into egg yolks. Return all to the pan,
  • stirring constantly. Stir in extracts.
  • Transfer to six 6-oz. ramekins or custard cups. Place in a baking
  • pan; add 1 in. of boiling water to pan. Bake, uncovered, at 325°
  • for 25-30 minutes or until centers are just set (mixture will
  • jiggle). Remove ramekins from water bath; cool for 10 minutes. Cover
  • and refrigerate for at least 4 hours.
  • Combine brown sugar and remaining sugar. If using a creme brulee
  • torch, sprinkle custards with sugar mixture. Heat sugar with the
  • torch until caramelized. Serve immediately.
  • If broiling the custards, place ramekins on a baking sheet; let stand
  • at room temperature for 15 minutes. Sprinkle with sugar mixture.

2 of 2

Lemon-Ginger Creme Brulee (continued)

Directions (continued)

  • Broil 8 in. from the heat for 4-7 minutes or until sugar is
  • caramelized. Refrigerate for 1-2 hours or until firm. Yield: 6
  • servings.
Nutritional Facts: 1 serving equals 426 calories, 35 g fat (20 g saturated fat), 382 mg cholesterol, 43 mg sodium, 23 g carbohydrate, trace fiber, 5 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.