Crème brûlée with candied ginger

Name: Crème brûlée with candied ginger - Constantina E.
Ingredients: 200 ml liquid cream; 75 ml milk; 30 g candied ginger (available commercially); 4 egg yolks; 2 tablespoons granulated sugar; 2 tablespoons brown sugar

Dessert - Crème brûlée with candied ginger by Constantina E. - Recipia

Crème brûlée with candied ginger When I crave something sweet but not too complicated, this cream saves the day. The candied ginger gives it a fresh and slightly spicy flavor, and the texture is just right. I usually prepare this dessert when I want something different without spending too much time in the kitchen. There are no complicated steps, and if you have patience when caramelizing the sugar at the end, you can't really go wrong. Quick Info Total time: about 3 hours (including cooling in the fridge) Preparation time: 15 minutes Baking time: 1 hour Servings: 4 small Difficulty: medium Recipe suitable for special occasion desserts or when you want to impress with something different Ingredients 200 ml liquid cream for whipping 75 ml milk 30 g candied ginger (store-bought) 4 egg yolks 2 tablespoons granulated sugar 2 tablespoons brown sugar (for caramelizing on top) Preparation method 1. Chop the candied ginger into smaller pieces and place it in a blender. Blend well until it becomes a paste or at least as fine as possible. 2. Put the blended ginger into a small saucepan with the liquid cream and milk. Gently mix over low heat until well combined. Do not let it boil, just heat and stir. 3. Remove the saucepan from the heat. Let it sit while you prepare the eggs. 4. In a small bowl, whisk the egg yolks with the granulated sugar until you get a whitish cream. You don't need to whip it, just dissolve the sugar well. 5. Gradually incorporate the cream, milk, and ginger mixture into the egg yolks, stirring continuously but without haste. If the liquid is too hot, let it cool slightly so the eggs don't cook. 6. Let the mixture chill in the fridge for at least an hour (or longer if you want it to be more aromatic). 7. Once cooled, pour the cream into small, heatproof molds. Fill them about three-quarters full. 8. Place the molds in a baking dish filled with hot water – the water should reach about halfway up the molds. It's important not to let water enter the cream. 9. Bake in the oven at low heat (about 150°C) for one hour. At the end, the cream should be set but still slightly wobbly in the center. Remove the molds and let them cool completely at room temperature, then refrigerate. 10. When well chilled, sprinkle brown sugar on top of each portion. Caramelize with a kitchen torch until it becomes a thin, crispy crust. Serve immediately. Why I make this recipe often It has few ingredients and is a good solution when I crave a creamy dessert but don't want something too sweet. It can be prepared in advance and kept in the fridge until just before serving, and the flavor of the candied ginger makes a difference. Tips and variations Tips If you want a smoother texture, you can strain the cream after mixing everything to remove larger pieces of ginger. Don't let the cream and milk boil – just heat them enough to help with homogenization. If you don't have a torch, you can caramelize the sugar under the oven grill, but it needs to be closely monitored. Substitutions Candied ginger can be replaced with a bit of candied or plain orange peel if you don't want any ginger flavor. Liquid cream can be substituted with a richer one, but not with whipped cream or sour cream. Variations You can add a little vanilla extract for extra flavor, but no more than half a teaspoon. For a more intense cream, let the ginger infuse in the cream and milk for a longer time, then strain. Serving ideas The cream is served cold, immediately after caramelizing the sugar on top. It goes well with fresh fruits, especially citrus. Frequently asked questions Can I use another type of ginger, not candied? No, for the right texture and taste, candied ginger is necessary. Fresh ginger would change the recipe significantly and give a spicier flavor. What do I do if I don't have a torch for caramelizing the sugar? You can use the oven grill, but you need to keep the molds close to the heat source and watch them closely to prevent the sugar from burning. Can I make the mixture a day in advance? Yes, you can prepare the cream, bake it, and let it cool, then caramelize the sugar just before serving. How many servings does this recipe yield? Generally, it yields 4 small servings, suitable for dessert after a meal. Nutritional values Approximately, one serving has about 210-220 calories. Fats around 12 g, carbohydrates 22 g, proteins 3.5 g. The values are approximate and can vary depending on the type of cream and sugar used. Storage and reheating It can be stored in the fridge, covered, without the sugar crust, for up to 2 days. The caramelized sugar should be added only before serving, otherwise, it melts in the fridge and the crispy texture disappears. The cream is not reheated, it is served cold.

Crème brûlée with candied ginger

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