You know how the saying goes, the way to a man’s heart is through his stomach? Well the way to my heart is through an incredible Creme Brulee.
Even better if it’s a Lemon Ginger Creme Brulee.
Last night, Mr. Chef cooked an amazing dinner for us, and ended it with this delicious Lemon Ginger Creme Brulee.
My husband, a professional chef, actually cooked dinner – big deal right? Well, actually it is. When you spend as much time in the kitchen as he does, the last thing he wants to do is cook on his day off. (To give some insight: check out this blog post from Chef and Steward about being married to a chef, especially #5, #24)
The most impressive part of all of this is that Mr. Chef actually made dessert. He. Made. Dessert. (Imagine pigs flying, the heavens opening, angels singing, etc etc etc..)
I posted an impromptu snapshot on Instagram and the first comment was.. “He baked?!?” Even his cousin and brother that were over for dinner were complimenting me on the dessert and when I said it was Mr. Chef that had made it, they simply couldn’t believe it.
(A little background: Mr. Chef doesn’t exactly make desserts – he rarely has patience with having to follow recipes and not being able to know if it’s successful until it’s finished baking…).
Ahh chefs. I mean, have you ever seen Top Chef and the visible anxiety they experience when faced with having to create a dessert course unexpectedly? They’d rather face some unknown, crazy exotic ingredient than have to make dessert…
So therefore, if he can make it, so can you =)
With Valentine’s day just around the corner, you should definitely try this dessert recipe. A little zing, a hint of spice, and just oh so creamy, this dessert is the perfect ending to a great meal.
I promise you, it will not disappoint!
It also freezes really well and is perfect for an impressive make ahead dessert! (Tips at end of post)
Personally, I think the best part of making Creme Brulee is getting to whip out the kitchen torch and caramelizing the sugar! (And yes, I insisted on being the one to torch these babies!)
Plus, you have to admit that there’s just something so satisfying when cracking that delicate caramelized sugar shell with a spoon and digging into the luscious custard that lies beneath.
Drooling yet? Okay, okay! Here’s the recipe:
- 2 cups heavy cream
- ⅓ cup sugar
- ½ teaspoon ground ginger
- 8 egg yolks
- 1 teaspoon lemon extract
- 1 teaspoon vanilla extract
For the caramelized sugar shell
- 2 tablespoons sugar
- Preheat oven to 325 degrees.
- In a heavy saucepan, whisk heavy cream, ⅓ cup sugar, and ground ginger together and heat over medium heat until small bubbles appear around edge of saucepan. Remove from heat.
- While heavy cream mixture is heating, in medium bowl (I like to use a large liquid measuring cup), place egg yolks and whisk until beaten.
- Using a soup ladle, add one ladleful of heated cream mixture to egg yolks and stir with whisk. Return this mixture to pan and stir constantly but gently.
- Add extracts and stir.
- Using ladle, divide mixture between 6 ramekins. Place ramekins in baking dish and add hot water to baking dish, enough to be 1" deep.
- Bake for 25-30 minutes, just until centers are set (still slightly jiggly).
- Remove baking dish from oven, and remove ramekins from water (use tongs as the ramekins will be extremely hot).
- Allow to cool for 10 minutes, then place in refrigerator for at least 4 hours.
- Before serving, sprinkle 1 teaspoon of sugar on each creme brulee and torch until sugar is caramelized. Serve immediately
Remove ramekins from refrigerator and place on baking pan. Let stand at room temperature for 15 minutes. Sprinkle 1 teaspoon sugar on top of each ramekin.
Broil for 4-6 minutes until sugar is caramelized.
Return to refrigerator for 1-2 hours until firm.
Make ahead and freeze:
- Allow creme brulee to cool from oven.
- Wrap individually in foil and freeze.
- When ready to serve, remove from freezer and let stand on counter for 15 minutes. Sprinkle 1 teaspoon sugar and shake gently to evenly spread the sugar.
- Torch the sugar until brown and caramelized. The heat from the torch should thaw the creme brulee just enough to no longer be frozen.