Ginger Pots De Crème Recipes

CHAI POTS DE CRèME

Steps:

• For custard:
• Combine first 7 ingredients in medium saucepan. Bring to boil. Remove from heat; cover and let steep 15 minutes to develop flavor.
• Preheat oven to 325°F. Place six 3/4-cup custard cups or ramekins in 13x9x2-inch metal baking pan. Pour cream mixture through fine strainer into medium bowl. Discard solids in strainer.
• Whisk egg yolks, brown sugar, and orange peel in 4-cup measuring cup to blend well. Gradually whisk in cream mixture. Pour custard into custard cups, dividing equally (cups will not be full). Pour enough hot water into baking pan to come halfway up sides of custard cups. Cover baking pan with foil. Pierce foil in several places with skewer to allow steam to escape.
• Bake custards until softly set (centers will move slightly when cups are shaken gently), about 30 minutes. Remove custards from water. Cool on rack. Chill until cold, about 4 hours. (Can be made 1 day ahead. Cover; keep chilled.)
• For topping:
• Beat whipping cream and sugar in medium bowl until soft peaks form. Place dollop of whipped cream atop each pot de crème and serve.

GINGER POTS DE CRèME

Steps:

• Preheat the oven to 300°F. Combine the cream and fresh ginger in a small saucepan and heat over medium-low heat until steam rises. Cover the pan, turn off the heat, and steep for 10 to 15 minutes.
• Beat the yolks and sugar together until light. Remove the ginger slices from the cream and pour about a quarter of the cream into the egg mixture, then pour the sugar-egg mixture into the cream and stir. If you're using the candied ginger, add it now. Pour into four 6-ounce ramekins and put the ramekins in a baking dish; pour water into the dish to come halfway up the side of the ramekins and cover with foil.
• Bake for 30 to 45 minutes, or until the center is barely set. (Heavy cream sets fastest, half-and-half more slowly.) Cool or chill, then serve.

GINGER POT DE CREME

Steps:

• In a large saucepan, combine the cream, ginger and sugar and place over medium heat; bring just to a boil, remove from the heat and set aside, covered, for 10 minutes. Strain the mixture and discard the ginger. Put the yolks in a large bowl and whisk until they are thick and light-colored. Very slowly pour in the hot cream, whisking constantly. Strain the mixture through a fine-mesh sieve and allow to cool.
• Preheat the oven to 300 degrees. Pour the cream mixture into 6 1/4-cup custard cups and cover them with foil. Place the cups in a baking pan and pour boiling water into the pan to come halfway up the sides of the cups. Bake until the custard is just set, 40 to 45 minutes. Remove the cups from the pan and allow to cool slightly. Serve warm or refrigerate and serve chilled.