Gingerlemongrasscrmebrule Recipes

GINGER & LEMON GRASS CRèME BRULéE

Steps:

• Pre-heat the oven to 325 degrees.
• Place ginger and the lemongrass into a medium saucepan.
• Add the heavy cream and simmer gently for 25 minutes to infuse the flavours.
• Remove the infusion from the stove and strain through a fine sieve.
• In a mixing bowl whisk together the yolks, the sugar the lemon extract and the bitters.
• Slowly mix in the heavy cream infusion.
• Pour into ramekins or an oven casserole dish. Remove any foam from the top of mixture with a teaspoon.
• Place ramekins into a large casserole dish and pour hot water until the level is halfway up the sides of the ramekin dish. Put into oven and bake until the custard is firm (the center should jiggle just a little when you shake it) approximately 40 -50 minutes. Remove the ramekins from the water bath and completely cool before you cover with plastic wrap and refrigerate.
• To serve.
• Sprinkle the top with granulated sugar and using a blow torch caramelize the sugar. The oven broiler can be used in place of the torch.
• Place the ramekins in a tray of cold water and ice and leave in the broiler for 3-5 minutes--just enough to caramelize the sugar.
• Variations: 1/4 teaspoon grated lime peel can be substituted for the lemon grass.

LEMONGRASS CREME BRULEE

Steps:

• In a medium saucepan, over medium-high heat, heat cream, lemongrass, vanilla, just until bubbles begin to form around edge of saucepan.
• Remove lemongrass stalks.
• In a heat proof bowl, whisk egg yolks with sugar until pale
• Pour heated cream mixture slowly into the beaten egg yolks, whisking as you pour.Strain mixture through a sieve, and divide among 6 -6 ounce ramekins, or 8- 4ounce ramekins.
• Bake at 325 degrees F (160 C) in water bath for 40-45 minutes, or just until set around edges. If custards are beginning to brown on top, cover loosely with foil.
• Remove from water bath, cool and refrigerate for at least 2 hours prior to serving.
• Sprinkle top of each ramekin with about 1 teaspoon sugar, shake gently to spread.
• Using torch or quickly heating under broiler, carmelize tops until sugar bubbles and is amber in colour. Cool and serve.

CRèME BRûLéE COCKTAIL RECIPE BY TASTY

Steps:

• In a medium bowl, whip 3 tablespoons aquafaba with an electric hand mixer on medium-high speed until frothy. Add the granulated sugar, 1 tablespoon at a time, until the mixture is glossy and holds stiff peaks. Set aside.
• Add 1 ice cube and the remaining 3 tablespoons aquafaba to a large cocktail shaker. Shake vigorously until you no longer hear the ice cube and the aquafaba is foamy.
• Add the Irish cream, vanilla vodka, hazelnut liqueur, white chocolate liqueur, vanilla. Shake vigorously for 30 seconds.
• Strain the cocktail into 2 martini glasses, filling each about ¾ of the way.
• Gently spoon the whipped aquafaba topping over each cocktail and smooth the top.
• Sprinkle each cocktail with 1 teaspoon turbinado sugar. Use a culinary torch to brûlée the sugar until melted and caramelized. Serve immediately.
• Enjoy!