Lemon Ginger Creme Brulee Recipe

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With a tart lemon flavor and a subtle ginger overtone, this creamy treat with its sweet sugar crust is just right for topping off a special dinner party.
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  • 1/4 cup ginger - fresh, peeled and minced
  • 2 tablespoons sugar
  • 1 lemon - zested and juiced
  • 1 cup heavy whipping cream
  • 1 cup whole milk
  • 3 egg yolks
  • 1 egg
  • 1/4 cup sugar
  • 1/2 teaspoon ginger - ground
  • 1 pinch salt
  • 2 tablespoons sugar
  • 2 tablespoons brown sugar
Container:6 small ramekins, small saucepan, medium mixing bowl, small bowl and a baking pan
30 mins
45 mins
1.25 hrs
  • Preheat oven to 325°F.
  • Place ginger into a small bowl and pour enough boiling water over the top until it is just covered.
  • Let it steep for 1-2 minutes and then drain it well.
  • Zest one lemon on a cutting board and combine it with 2 tablespoons of sugar. Finely mince it with a chef's knife until the zest is incorporated into the sugar.
  • Warm the cream and milk in a saucepan over medium heat, adding the blanched ginger and lemon sugar.
  • Heat just until steam starts to rise, stirring occasionally.
  • Remove from heat and allow it to steep for 15 minutes.
  • Whisk the egg, the yolks, sugar, ground ginger, lemon juice and salt together in a medium mixing bowl.
  • Slowly add the cream mixture, whisking as you pour into the egg mixture.
  • Strain the mixture, squeezing the ginger to push all the liquid trough.
  • Pour the mixture into individual ramekins.
  • Place the ramekins in the bottom of a baking pan.
  • Fill the pan half way up the sides of the dishes with water.
  • Bake for 35-45 minutes or until just set. The center should bet set, don't overcook.
  • Remove the cups from the water bath and allow them to cool. Wrap in plastic wrap and chill in the refrigerator overnight.
  • Combine the sugar and brown sugar together and just before serving, sprinkle each with the sugars.
  • Broil on low for 2-3 minutes to brown the top. Watch them carefully so that they don't burn.
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