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Ginger Crème Brûlée

Photo: Karry Hosford
Yield 6 servings (serving size: 1 crème brûlée)
A water bath ensures the custards cook slowly and evenly. Line the baking pan with a kitchen towel before adding the ramekins; the towel will also keep them from sliding and will protect the bottoms from the hot pan.

Ingredients

  • 1/3 cup sugar
  • 4 large egg yolks
  • 2 cups 2% reduced-fat milk
  • 2 tablespoons chopped crystallized ginger
  • 1/2 teaspoon vanilla extract
  • 6 tablespoons sugar, divided

Nutrition Information

  • calories 180
  • caloriesfromfat 25 %
  • fat 5 g
  • satfat 2 g
  • monofat 1.8 g
  • polyfat 0.5 g
  • protein 4.6 g
  • carbohydrate 29.8 g
  • fiber 0.0 g
  • cholesterol 148 mg
  • iron 0.5 mg
  • sodium 46 mg
  • calcium 117 mg

How to Make It

  1. Preheat oven to 300°.

  2. Combine 1/3 cup sugar and the egg yolks in a medium bowl, stirring well with a whisk.

  3. Combine the milk and crystallized ginger in a medium saucepan. Heat the milk mixture over medium heat to 180° or until tiny bubbles form around the edge (do not boil), stirring occasionally. Strain mixture through a sieve into a bowl, and discard the solids. Stir in the vanilla extract. Gradually add milk mixture to egg mixture, stirring constantly with a whisk.

  4. Divide the mixture evenly among 6 (4-ounce) ramekins, custard cups, or shallow baking dishes. Place ramekins in a 13 x 9-inch baking pan; add hot water to pan to a depth of 1 inch.

  5. Bake at 300° 45 minutes or until the center barely moves when ramekin is touched. Remove ramekins from pan, and cool completely on a wire rack. Cover ramekins and chill at least 4 hours or overnight.

  6. Carefully sift 1 tablespoon sugar evenly over each custard. Holding a kitchen blow torch about 2 inches from the top of each custard, heat the sugar, moving the torch back and forth, until the sugar is completely melted and caramelized (about 1 minute). Serve the custards immediately or within 1 hour.

  7. Note: Sugar topping can be prepared on the stovetop. Place 6 tablespoons sugar and 1 tablespoon water in a small, heavy saucepan. Cook, without stirring, over medium heat until golden (about 5 to 8 minutes). Immediately pour over cold custards, and quickly spread to form a thin layer.