Lemon-Ginger Creme Brulee

Name: Lemon-Ginger Creme Brulee
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6 servings.
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

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

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.