Caramel Custards with Ginger (Cremes Caramels au Gingembre)

  1. Preheat oven to 325F.
  2. Bring water, 1/2 cup sugar, and fresh ginger to a boil in a 2-quart heavy saucepan, washing down any sugar crystals from side of pan with a brush dipped in cold water.
  3. Boil gently, without stirring, 6 minutes (syrup will be foamy).
  4. Transfer ginger with a slotted spoon to a small bowl.
  5. Cook syrup remaining in pan over moderate heat, undisturbed, until it becomes a deep caramel.
  6. Divide caramel among ramekins, tilting to thinly coat (caramel may not cover bottoms completely).
  7. Whisk together yolks, whole eggs, and a pinch of salt in a bowl.
  8. Bring milk, remaining 1/2 cup sugar, and cooked ginger just to a boil in cleaned pan.
  9. Add half of sweetened milk to eggs in a slow stream, whisking constantly but gently, then stir in remainder.
  10. (Excessive whisking incorporates air and will result in a custard with many holes.)
  11. Pour custard through a very fine sieve into a bowl and discard solids.
  12. Divide custard among ramekins and cover each tightly with foil.
  13. Put ramekins in a water bath and bake in middle of oven until set around edges with centers still wobbly, 40 to 45 minutes.
  14. Transfer ramekins with a slotted spatula to a rack and cool cremes caramels to room temperature (centers will set as they cool).
  15. Serve in ramekins or inverted onto a plate.
  16. To invert, run a thin knife around edge of each ramekin.
  17. Invert a plate over each ramekin and, holding plate and ramekin tightly together, invert creme caramel onto plate

water, sugar, fresh ginger, egg yolks, eggs, milk, ginger, ramekins

Taken from www.epicurious.com/recipes/food/views/caramel-custards-with-ginger-cremes-caramels-au-gingembre-104768 (may not work)

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