Ginger Creme Caramel Recipes

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

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.