Real African Dishes: [MC-AllEthnic-Recipes] Slow Cooker Ginger Creme Brulee

Sunday, March 4, 2012

[MC-AllEthnic-Recipes] Slow Cooker Ginger Creme Brulee - French

* Exported from MasterCook *

Slow Cooker Ginger Creme Brulee

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : LowerCarbs Veggie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups heavy cream
1/2 cup sugar -- plus 4 tablespoons sugar
2 tablespoons grated fresh ginger -- to 3 tablespoons
5 large egg yolks
1 teaspoon vanilla extract

Heat the cream in a medium saucepan over medium heat until small bubbles
appear around the edge. Remove from the heat. Add the 1/2 cup sugar and
the ginger. Stir until the sugar dissolves.

In a medium bowl, whisk the egg yolks until blended. Slowly beat in the
cream mixture and the vanilla. Pour the cream through a fine sieve into
four 6-ounce ramekins.

Place a rack in the insert of a large slow cooker. Place the ramekins on
the rack. Carefully pour hot water around the ramekins to a depth of
1-inch. Cover and cook on high for 2 hours, or until the custard is set
but slightly jiggly in the center.

Uncover and turn off the heat. Leave the ramekins in the cooker until they
are cool enough to handle. Remove the ramekins. Cover and chill for
several hours or overnight.

Just before serving, blot any moisture from the surface of the custards
with a paper towel. Place an oven rack about 3 inches from the boiler and
turn the broiler to high. Place the cups on a baking sheet. Sprinkle the
surface of each custard with 1 tablespoon of the remaining sugar. Place
under the broiler for 2 to 3 minutes, or until browned and bubbling. Watch
them carefully so that they do not burn.

Remove the custards from the oven and let cool for 5 minutes before
serving.

Serves 4

VARIATION: Vanilla Creme Brulee - omit the ginger.

AuthorNote: a hint of fresh ginger adds an intriguing flavor to this
simple but very elegant dessert. The creamy, rich custard is covered with
a caramelized sugar topping. Kitchenware stores sell
small blowtorches that you can use to make the crunchy topping, but
popping the ramekins under the broiler works just fine.

Cuisine:
"French"
Source:
"French Slow Cooker by Michele Scicolone, 2012"
S(Formatted by Chupa Babi):
"Feb 2012"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 587 Calories; 50g Fat (76.2%
calories from fat); 6g Protein; 29g Carbohydrate; trace Dietary Fiber;
429mg Cholesterol; 54mg Sodium. Exchanges: 1/2 Lean Meat; 0 Vegetable;
1/2 Non-Fat Milk; 9 1/2 Fat; 1 1/2 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0