RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 4117
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| Recipe Name: |
Ginger Crème Brûlée - Copy |
| Source: |
Southern Living |
Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Dessert |
Used in Baskets: |
No |
| Base: |
Egg |
Kosher: |
Dairy |
| Ethnicity: |
French |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
5 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
5 |
| Cooking Time: |
65.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
275 |
Approx. Cost/Serving: |
$0.12
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
Baking time is for 5- x 1-inch round individual baking dishes. As a general rule, to use 4-, 6-, or 8-ounce custard cups, bake for an additional 15 to 20 minutes. When the crème brûlée is done, the center will still be slightly liquid and a knife will not come out clean. The yield will vary with different size dishes: For 4-ounce cups you'll get 10 servings, for 6-ounce cups you'll get 7 servings, and for 8-ounce cups you'll get 4 servings.
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Ingredients:
2 Tablespoons ginger root grated
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Directions:
Combine first 5 ingredients, stirring with a wire whisk until sugar dissolves and mixture is smooth. Pour mixture evenly into 5 (5- x 1-inch) round individual baking dishes; place dishes in a large roasting pan or a 15- x 10- x 1-inch jellyroll pan. Prepare 1/2-inch water bath.
Bake at 275 degrees for 1 hour and 5 minutes or until almost set. Cool custards in water in pan on a wire rack. Remove from pan; cover and refrigerate 8 hours or overnight.
Sprinkle about 1 1/2 tablespoons brown sugar evenly over each custard; place custards in jellyroll pan.
Broil 5 inches from heat (with electric oven door partially opened) until brown sugar melts. Let stand 5 minutes to allow sugar to harden. |
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| Nutrition per Serving: |
| Calories: |
313 |
Total Carbs: |
40.8 |
Net Carbs: |
0.0 |
| Cholesterol: |
16.8 |
Fat: |
13.9 |
Protein: |
3.32 |
| Fiber: |
0.04 |
Sodium: |
14.40 |
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