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June 5 2013

Lemon- ginger crème brulee

This months recipe is one that will be soon put on our dessert menu along with three other new sinful treats for your liking. My sous chef Jose Rizo and I have been working hard to bring lighter and fruiter endings to your dining experience. It is a lemon - ginger crème brulee. Please enjoy and we’ll see you next month. Cheers…..
                                               
 
Makes six 4 oz. brulees
 
¼ cup chopped ginger
2 TB. – sugar
Zest of 1 lemon
1 cup – heavy whipping cream
1 cup – half and half
3  - egg  yolks
1 – egg whole
1 / 4 cup – sugar
1 / 2 tsp. – ground ginger
Juice of 1 lemon
Pinch of salt
 
  1.  Preheat oven to 350*
  2.  Blanch ginger in boiling water for 1 minute . Drain well
  3.  Pulverize 2 TB. sugar and zest until zest is finely minced.
  4.  Warm cream, half and half, blanched ginger, and lemon sugar in a sauce pan over medium heat just until steam rises.
  5. Remove and let steep 15 minutes.
  6.  Whisk egg yolks, egg, 1/ 4 cup sugar, ground ginger, lemon juice, and salt in a mixing bowl. Slowly
  7. Whisk warm cream mixture into eggs to temper.
  8. Strain mixture and divide among six 4 oz. ramekins.
  9. Prepare a water bath by placing ramekins in a dish 2 inches higher on all sides and place hot water in half way up the sides of the ramekins careful not to get any in the custard.
  10. Bake the brulees for 35 –45 minutes. Don’t over cook.
  11.  Remove ramekins from the water bath, cool, and cover loosely with plastic wrap. Chill until completely cold, preferably over night.
  12. Caramelize each custard before serving by burning sugar on top. Let the brulees stand a few minutes after caramelizing so the topping hardens.