15
Jan
11

Recipe: Ginger Orange Creme Brulee

 Ginger Orange Creme Brulee

Ginger Orange Creme Brulee

1/2 qt Whole milk 1/2 qt Heavy cream 1 Vanilla bean 12 Egg yolks 1 c Granulated sugar Zest grated from two oranges 1/4 c Ginger; finely grated In a heavy bottom sauce pot bring cream, milk,sugar, vanilla bean ginger and orange zest to a boil. Remove from heat. Whisk egg yolks well and temper with cream mixture by adding one ladle at a time half of the mixture to eggs. Now add the egg mixture back to the remaining cream mixture and strain.  Pour into creme Brulee molds and bake in a water bath at 325 degrees until “just set” (approx. 30 minutes). Chill several hours before serving. While chilling, or several days in advance, take your granulated sugar and add the zest from either an additional orange, or a lemon and allow it to "preserve" in the sugar and then Sprinkle tops of creme Brulee with sugar and brown with either a torch or broiler. Yield: Makes approximately 5-6 6 ounce servings. Wine pairings with dessert can be tough for many people, but this recipe lends itself wonderfully to Hana Awaka Sparkling Sake, Royal Tokaji, Bright sauvignon blanc, or dornfelder.
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