OATMEAL BRULEE WITH GINGER CREAM
Steps:
- In a small saucepan, combine the cream, ginger, cinnamon stick and orange zest; bring to a boil. Reduce heat; simmer, covered, for 10 minutes. Remove from the heat; strain and discard solids. Stir in syrup and nutmeg., In a large saucepan, bring water to a boil; stir in the oats, apricots, cherries and salt. Reduce heat to medium; cook for 5 minutes, stirring occasionally. Remove from the heat; stir in brown sugar and 1/4 cup ginger cream. Let stand, covered, for 2 minutes., Grease four 10-oz. broiler-safe ramekins with butter; place on a baking sheet. Divide raspberries among ramekins. Spoon oatmeal over raspberries; sprinkle evenly with sugar. Broil 4-6 in. from the heat for 7-9 minutes or until sugar is caramelized. Serve with remaining ginger cream.
Nutrition Facts : Calories 490 calories, Fat 20g fat (11g saturated fat), Cholesterol 56mg cholesterol, Sodium 359mg sodium, Carbohydrate 76g carbohydrate (42g sugars, Fiber 7g fiber), Protein 7g protein.
OATMEAL CRèME BRûLéE WITH ALMOND AND ORANGE
At Primehouse in Chicago, David Burke ropes in orange and oatmeal for a crème brûlée: orange zest, stirred into cooked oatmeal with brown sugar, sits at the bottom, contrasting with a creamy custard and a caramelized sugar top. He serves it in eggshells after brunch, with its salt bombs like sausages, eggs Benedict and smoked fish. "Putting salt and sweet together is always going to be successful," Mr. Burke said. "That's the classic candy bar trick."
Provided by Julia Moskin
Categories dessert
Time 1h30m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees. Lightly butter six small ramekins or brûlée dishes. Mix oatmeal, brown sugar and 1 teaspoon zest together. Divide among ramekins; smooth surface of mixture.
- In medium saucepan over medium heat, combine cream, granulated sugar, almonds and remaining orange zest. Heat, stirring frequently, about 4 minutes or until mixture is hot and sugar has dissolved (do not boil). Turn off heat and let infuse 10 minutes.
- In a medium bowl, whisk egg yolks. Strain cream mixture into egg yolks, whisking constantly; discard solids. Ladle cream and egg mixture into ramekins atop oatmeal. Transfer to a baking dish and pour in enough warm water to come halfway up sides of ramekins.
- Bake 40 to 50 minutes, until custards jiggle slightly when dish is moved and center is slightly runny; be careful not to overcook. Remove from water bath and cool. Refrigerate at least 2 hours or overnight.
- When ready to serve, evenly sprinkle each ramekin with about 1 tablespoon granulated sugar. Using a kitchen torch or under very hot broiler, carefully caramelize sugar until amber brown. Serve immediately or chill again, uncovered, up to 4 hours.
Nutrition Facts : @context http, Calories 527, UnsaturatedFat 24 grams, Carbohydrate 15 grams, Fat 49 grams, Fiber 3 grams, Protein 11 grams, SaturatedFat 22 grams, Sodium 46 milligrams, Sugar 6 grams, TransFat 0 grams
GINGER CREME BRULEE
Steps:
- Mix egg yolks, eggs and 6 ounces of sugar until combined. Heat the cream to scalding, add ginger and gradually pour into egg mixture, stirring constantly. Add vanilla and salt.
- Using creme brulee molds or another baking ramekin evenly distribute mixture. Place in a shallow baking dish and fill dish half way up with water, creating a water bath.
- Bake at 350 degrees F for approximately 30 minutes or until set. Sprinkle granulated sugar on top of molds after they have cooled. Place molds under broiler to caramelize sugar. Garnish with mint leaves.
ORANGE GINGER CREME BRULEE
Creme Brulee with the just the right amount of orange and ginger flavor. Taken from "A Food Centric Life".
Provided by Da Huz
Categories Dessert
Time 1h
Yield 6 , 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F.
- Put the zest and ginger in the cream and heat to just below simmering. Remove from heat and allow to cool a bit. Strain out the zest and ginger.
- Meanwhile cream the egg yolks, sugar, and salt in a mixing bowl.
- Add the cream very slowly mixing constantly. If you add it too quickly the egg yolk will cook from the heat of the cream. Try not to incorporate any air into the mix as you stir, air bubbles will detract from the smooth texture of the final product.
- Divide the mixture between 4 to 6 ramekins (will depend on the size of your ramekins). Place these in a lasagna pan and carefully pour water into the pan so that it comes up the outsides of the ramekins about 3/4 of the way up.
- Carefully put this pan in the oven. If you spill water into the ramekins it won't set -- don't spill!
- Bake about half an hour, or until the custards are set but still jiggly.
- Remove from the oven and take the ramekins out of the water bath. Allow to cool completely, then cover with plastic wrap and chill at least 4 hours, or up to 3 days.
- When ready to serve, sprinkle about a half tablespoon of sugar onto the custard. Spread it around evenly with a spoon or your finger, then use a blowtorch to caramelize the sugar. It should melt and brown a bit, but not burn. You can attempt to use the broiler in your oven to caramelize the sugar, but I have not had good success with this.
- Eat immediately. If you let them sit the sugar crust can pull water out of the custard and dissolve. Then you're eating flan, not creme brulee!
Nutrition Facts : Calories 402.8, Fat 33.5, SaturatedFat 19.8, Cholesterol 274.7, Sodium 63.8, Carbohydrate 23.2, Fiber 0.3, Sugar 19.7, Protein 4.2
ORANGE CREME BRULEE
Provided by Food Network
Categories dessert
Time 9h50m
Yield 10 to 12 servings
Number Of Ingredients 4
Steps:
- Preheat oven to 300 degrees F.
- Heat heavy cream and sugar over a double boiler until the sugar is dissolved. Add egg yolks and orange concentrate. Stir to blend well. Fill into desired dishes and bake in a water bath in the oven for approximately 1 to 1 1/2 hours until internal temperature of brulee is 170 degrees F. Cool overnight. Sprinkle granulated sugar on top and flame with a gas torch or carefully broil until sugar is caramelized.
GINGER CREME BRULEE
I wasn't sure how this would turn out especially with the ginger, but I really liked the taste. I made a pumpkin creme brulee before and it turned out okay. This one turned out a lot better. I guess practice makes perfect.
Provided by litldarlin
Categories Dessert
Time 50m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- In a medium saucepan, combine half-and-half, 1/4 cup sugar, and thinly sliced ginger slices.
- Cook and stir over medium-low heat for 10 minutes (reduce heat as necessary to prevent boiling).
- Remove from heat.
- Cover and let stand for 15 minutes.
- Strain, discarding ginger slices.
- In a medium bowl, whisk together egg yolks and vanilla.
- Slowly whisk the warm cream mixture into the egg yolk mixture.
- Place four 5- or 6-ounce ramekins or custard cups in an 8-inch square baking pan.
- Set pan on an oven rack.
- Pour cream mixture into the ramekins.
- Pour enough hot water into the baking pan around the ramekins to reach halfway up the sides.
- Bake in a 325°F oven for 35 to 45 minutes or until custards are just set in centers.
- Remove custards from the water bath; cool on a wire rack.
- Cover and chill for 2 to 24 hours.
- To serve, remove custards from refrigerator; let stand at room temperature for 20 minutes.
- Prepare Caramelized Topper and spoon over custards.
- Caramelized Topper:.
- Place 2 tablespoons sugar in a heavy 8-inch skillet.
- Heat over medium-high heat until sugar begins to melt, shaking skillet occasionally to heat sugar evenly.
- Do not stir.
- Once sugar begins to melt,.
- Reduce heat to low and cook about 5 minutes more or until all of the sugar is melted and golden, stirring with a wooden spoon as needed.
- Quickly drizzle caramelized sugar over custards.
- Allow to stand a few minutes for caramelized sugar to set.
- Chill for 2 hours.
Nutrition Facts : Calories 217.1, Fat 14.5, SaturatedFat 8, Cholesterol 222.4, Sodium 44.6, Carbohydrate 17, Sugar 12.8, Protein 5.1
GINGER AND VANILLA BEAN CRèME BRûLéE
Categories Dairy Egg Ginger Dessert Bake Kid-Friendly Vanilla Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Serves 6
Number Of Ingredients 9
Steps:
- Make custard:
- Preheat oven to 325°F. Place three 4-inch-diameter fluted flan dishes* in each of two 13 x 9 x 2-inch baking pans or place six 3/4-cup ramekins in 1 pan. Mix cream, sugar and ginger in heavy medium saucepan. Using small sharp knife, scrape seeds from vanilla bean. Add seeds and bean to saucepan. Stir over medium heat until sugar dissolves and mixture comes to simmer. Cover pan, reduce heat to very low and simmer gently 10 minutes to infuse flavors. Strain into large measuring cup.
- Whisk yolks in medium bowl until well blended. Gradually whisk in hot cream mixture just to blend. Return custard to measuring cup; divide among dishes. Pour enough hot water into pans to come halfway up sides of dishes. Carefully transfer pans to oven.
- Bake custards until almost set in center when pans are gently shaken, about 30 minutes for fluted flan dishes and 35 minutes for ramekins. Using metal spatula, transfer custards in dishes to work surface; cool 30 minutes. Chill at least 3 hours and up to 2 days.
- Make Crème Brûlée:
- Sprinkle 2 teaspoons sugar evenly over each custard. Working with 1 custard at a time, hold blowtorch** so that flame is 2 inches above surface. Direct flame so that sugar melts and browns, about 2 minutes.
- Refrigerate until custards are firm again but topping is still brittle, at least 2 hours but no longer than 4 hours so that topping doesn't soften. Garnish crème brûlées with fruit.
- *Four-inch-diameter fluted clear glass flan dishes are available at cookware stores and many hardware stores. They are about 2/3 inch deep and hold about 1/2 cup liquid.
- **Available at some cookware stores.
GINGERED CRèME BRûLéE
Provided by David Nicholls
Categories Milk/Cream Egg Ginger Dessert Bake Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Put the cream, sugar, and ginger in a pan and bring to the boil, then remove from the heat and leave to infuse overnight.
- The next day, whisk the egg yolks together in a bowl. Bring the cream mixture back to the boil and whisk it into the yolks. Strain through a fine sieve, then divide between 4 ramekins or other small dishes. Place on a baking sheet and bake in an oven preheated to 160°C/325°F/Gas Mark 3 for about 35 minutes, until set.
- Shortly before serving, sprinkle the Demerara sugar over the crème brûlées and then caramelize with a blowtorch. Leave for a few minutes until the sugar hardens, then garnish with the raspberries and mint sprigs.
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- Pre-heat the oven to 300 degrees with the rack in the center. Put a full kettle on to boil water for a water bath.
- In a medium pan, combine the cream, sugar and salt. Bring to almost a boil and turn down to low immediately, whisking to dissolve the sugar. Add the grated orange zest and ginger. Remove the pan from the heat and allow the flavors to infuse for 30 minutes.
- In a medium bowl, whisk egg yolks until smooth. Strain the cream through a fine sieve into the bowl with the yolks and stir to combine. Discard any leftover solids left in the sieve. To fill easily fill ramekins, pour liquid custard into a 4-cup measuring cup with a pouring spout.
- Line a large, shallow baking dish with a folded kitchen towel. Place ramekins flat on the towel. Don’t crowd them. Fill the ramekins with the cream mixture. Move the dish to the oven rack. Carefully pour enough hot water around the ramekins to come up half way on their sides. Slowly and carefully slide the rack into the oven.
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