prt-51 - scale=1| serves5

Recipe to Print-Ginger Crème Brûlée - Copy - Copy - Copy - Copy - Copy - Copy - Copy - Copy - Copy - Copy

$scale_by Recipe Name: Ginger Crème Brûlée - Copy - Copy - Copy - Copy - Copy - Copy - Copy - Copy - Copy - Copy Source: Submitted by: Last Modified: 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 # Sides Included: 0 Difficulty: Easy Yields : 0 Cup Tested: Yes Wine Type: Wine Suggestion: Equipment Needed: Suggested Sides: 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.

Ingredients: 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.

Nutrition per Serving:
Calories:	0	Total Carbs:	0.0	Net Carbs:	0.0
Cholesterol:	0.0	Fat:	0.0	Protein:	0.00
Fiber:	0.00	Sodium:	0.00