Lemon-Ginger Creme Brulee Recipe

Lemon-Ginger Creme Brulee Recipe
Lemon-Ginger Creme Brulee Recipe photo by Taste of Home
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Lemon-Ginger Creme Brulee Recipe

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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
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Bake: 25 min. + chilling
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Bake: 25 min. + chilling

Ingredients

  • 2 cups heavy whipping cream
  • 1/3 cup plus 2 tablespoons sugar, divided
  • 1/2 teaspoon ground ginger
  • 8 egg yolks, beaten
  • 1 teaspoon lemon extract
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons brown sugar

Directions

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. 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.
Originally published as Lemon-Ginger Creme Brulee in Country Woman Christmas Annual 2011, p54

Nutritional Facts

1 serving: 426 calories, 35g fat (20g saturated fat), 382mg cholesterol, 43mg sodium, 23g carbohydrate (20g sugars, 0 fiber), 5g protein.

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  • 2 cups heavy whipping cream
  • 1/3 cup plus 2 tablespoons sugar, divided
  • 1/2 teaspoon ground ginger
  • 8 egg yolks, beaten
  • 1 teaspoon lemon extract
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons brown sugar
  1. 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.
  2. 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.
  3. 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.
  4. If broiling the custards, place ramekins on a baking sheet; let stand at room temperature for 15 minutes. Sprinkle with sugar mixture. 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.
Originally published as Lemon-Ginger Creme Brulee in Country Woman Christmas Annual 2011, p54

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