Caramel Custards With Ginger Cremes Caramels Au Gingembre Recipes

CARAMEL CUSTARD

Steps:

• In a large heavy saucepan, cook and stir 3/4 cup sugar over low heat until sugar is melted and golden. Pour into eight 6-oz. custard cups, tilting to coat bottom of cup; let stand for 10 minutes. , In a large bowl, beat the eggs, milk, vanilla and remaining sugar until blended but not foamy. Pour over caramelized sugar. , Place the cups in two 8-in. square baking pans. Pour very hot water in pans to a depth of 1 in. Bake at 350° until a knife inserted in the center comes out clean, 40-45 minutes. Remove from pans to cool on wire racks. , To unmold, run a knife around rim of cup and invert onto dessert place. Serve warm or chilled.

GINGER CREME CARAMEL

Steps:

• Combine first 3 ingredients in a small saucepan; stir well. Cook over medium-low heat until sugar dissolves, stirring constantly. Bring to a boil; cook, without stirring, until mixture is caramel-colored or candy thermometer reads 340 degrees.
• Remove from heat, and immediately pour mixture into an 8-inch round cake pan, tilting to coat bottom evenly; set aside.
• Place milk in a heavy saucepan; cook over medium heat until thoroughly heated. Combine egg substitute and 1/2 c sugar in a medium bowl; stir with wire whisk until well blended. Gradually add warm milk, stirring well. Stir in ginger. Pour into prepared pan.
• Place pan in a 13x9x2-inch baking pan; pour hot water into baking pan to a depth of 1 inch. Place in a 350 degree oven, being careful not to slosh water into the 8-inch pan. Reduce heat to 325 degrees and bake 1 hour or until knife inserted halfway between center and edge comes out clean. Remove pan from water and let cool on a wire rack. Cover and chill overnight. Unmold onto a serving platter.

CREME CARAMEL

Steps:

• Preheat the oven to 325 degrees F with a rack in the center.
• For the caramel: add the sugar and 3 tablespoons water to a medium saucepan over medium-high heat. Swirl the pan to wet all the sugar, but do not stir or whisk. Cook until the sugar melts and begins to bubble, swirling occasionally. It will eventually caramelize and turn golden yellow, 3 to 4 minutes.
• Continue to cook until it turns an amber color, 3 to 4 minutes. Divide the caramel between 8 ramekins, coating the bottoms and partway up the sides. Set aside to cool completely and let the caramel set.
• For the custard: Heat the cream, milk and vanilla in a medium saucepan over medium heat until slightly simmering. Remove from the heat.
• In a large bowl, whisk together the eggs, egg yolks, sugar and salt. Temper the mixture by pouring a small amount of the hot liquid into the eggs while whisking continuously. Continue to stream the milk into eggs until all the liquid has been added and thoroughly mixed. Strain through a fine-mesh sieve to ensure a perfectly smooth custard, removing any lumps or bits of cooked egg. Divide the custard base evenly among your ramekins, pouring it over the caramel.
• Put the ramekins in a large casserole dish or roasting pan. Pull out the center oven rack and place the pan on the rack. Very slowly and carefully, pour hot water into the bottom of the roasting pan until it comes about 1 inch up the sides of the ramekins. Avoid splashing water into the custards. Carefully slide in the rack and bake until the centers of custards jiggle when the ramekins are jostled, 40 to 45 minutes. If the custard is still liquid in the center and sloshes when you gently shake it, bake for an additional 2 to 3 minutes. Check often so the custards don't overbake.
• Carefully remove the ramekins from the water bath with tongs and allow to cool on the countertop before transferring to the refrigerator to cool completely.
• For the coconut tuiles: Toast 1/2 cup of the shredded coconut on a baking sheet until light golden brown, about 10 minutes. Stir after 5 minutes to ensure even coloring. Set aside to cool. Mix with the remaining 1/2 cup shredded coconut.
• In the bowl of a stand mixer fitted with a paddle attachment, beat the butter on medium-high speed until light and creamy, 1 to 2 minutes. Add the powdered sugar and flour and mix until fully incorporated. Add the egg whites slowly, one at a time, and continue to beat until fully incorporated.
• Line a baking sheet with a silicone mat. Put a small spoonful of batter on the mat and spread thinly with a small offset spatula. Sprinkle with coconut. Repeat with the remaining batter to make 8 tuiles. Bake until the edges of the cookies are golden brown but the centers are still pale, 10 to 12 minutes. Allow to cool for 1 minute after removing from the oven. Peel up the edge of one cookie with an offset spatula and peel it off the baking sheet. While still warm, shape each cookie by curling it around the handle of a wooden spoon if desired.
• When ready to serve the creme caramels, run a small offset spatula or paring knife around the edge of each ramekin. Invert onto rimmed plates and carefully lift, allowing the excess caramel to fill the plate around the base of the custard. Garnish with a coconut tuile.

CARAMEL CUSTARDS WITH GINGER (CREMES CARAMELS AU GINGEMBRE)

Steps:

• Preheat oven to 325°F.
• 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. Boil gently, without stirring, 6 minutes (syrup will be foamy).
• Transfer ginger with a slotted spoon to a small bowl. Cook syrup remaining in pan over moderate heat, undisturbed, until it becomes a deep caramel. Divide caramel among ramekins, tilting to thinly coat (caramel may not cover bottoms completely).
• Whisk together yolks, whole eggs, and a pinch of salt in a bowl. Bring milk, remaining 1/2 cup sugar, and cooked ginger just to a boil in cleaned pan. Add half of sweetened milk to eggs in a slow stream, whisking constantly but gently, then stir in remainder. (Excessive whisking incorporates air and will result in a custard with many holes.)
• Pour custard through a very fine sieve into a bowl and discard solids. Divide custard among ramekins and cover each tightly with foil. Put ramekins in a water bath and bake in middle of oven until set around edges with centers still wobbly, 40 to 45 minutes. Transfer ramekins with a slotted spatula to a rack and cool crèmes caramels to room temperature (centers will set as they cool).
• Serve in ramekins or inverted onto a plate. To invert, run a thin knife around edge of each ramekin. Invert a plate over each ramekin and, holding plate and ramekin tightly together, invert crème caramel onto plate