Creme brulee is lovely in any weather. Here is a variant for ginger lovers! You can adjust the amount of candied ginger according to your preference.
Crystallized Ginger Creme Brulee
Adapted from Creme Brulee by Lou Seibert Pappas
Yield: 6 servings
- 2 cups heavy cream
- 3 tablespoons chopped peeled fresh ginger OR 1 teaspoon ground ginger
- 6 large egg yolks
- 1/3 cup sugar
- 1/4-1/2 cup finely chopped crystallized ginger (depending on how much you love ginger)
- 1 teaspoon vanilla extract
- Preheat oven to 275°F.
- In a medium saucepan, combine cream and fresh OR ground ginger. Cook over medium heat until small bubbles form around the edges of the pan, stirring from time to time.
- Remove pan from heat and let cool to room temperature. If you used fresh ginger, strain cream through a sieve and discard the ginger.
- In a medium bowl, whisk egg yolks until pale in color.
- Whisk in sugar until dissolved.
- Whisk in flavored cream, and stir in crystallized ginger and vanilla.
- Place 6 standard-size flan dishes in a baking pan. Divide custard mixture evenly among the dishes.
- Pour warm water into the pan to come halfway up the sides of the dishes.
- Bake for 35-40 minutes, or until the center of each custard still jiggles slightly.
- Remove from oven and lift dishes from hot water.
- Let cool briefly, then cover each dish with aluminum foil and refrigerate for at least 2 hours, or up to 2 days.
- Just before serving, sprinkle 1 tablespoon sugar over each custard. Caramelize sugar with a hand-held blowtorch. It is best to caramelize the sugar as soon as you sprinkle it, or it will start to sink into the custard. Give the caramelized sugar a few minutes to harden, and then eat.
Right in time for the hot summer weather is this ice cream recipe. I know celery seed ice cream sounds really weird, but it tastes amazing and is my favorite ice cream ever.
Celery Ice Cream with Candied Ginger and Rum-Plumped Raisins
Adapted from Jeni’s Splendid Ice Creams at Home by Jeni Bauer
Yield: 1 quart
For the raisins:
- 1 cup golden OR regular raisins
- 1/2 cup water
- 2 tablespoons rum
- 1/2 cup sugar
For ice cream base:
- 2 cups whole milk
- 1 tablespoon plus 1 teaspoon tapioca starch OR cornstarch
- 1 1/2 ounces (3 tablespoons) cream cheese, softened
- 1/8 teaspoon fine sea salt
- 1 1/4 cups heavy cream
- 2/3 cup sugar
- 2 tablespoons agave nectar OR light corn syrup
- 1 teaspoon celery seeds, pounded lightly in a mortar with the pestle
- 2-6 tablespoons finely diced candied ginger (depending on how much you like ginger)
The day before:
- If necessary, place the canister of your ice cream maker in the freezer.
Make rum-plumped raisins (can prepare up to 1 month ahead of time):
- Put raisins in heatproof bowl.
- Combine water, rum, and sugar in small saucepan.
- Bring to a boil, stirring to dissolve the sugar.
- Pour syrup over raisins and let cool to room temperature.
- Refrigerate until chilled. You can store the raisins in the refrigerator for up to 1 month.
Make ice cream base:
- Mix about 2 tablespoons of milk with tapioca starch OR cornstarch in a small bowl to make a smooth slurry.
- Whisk cream cheese and salt in a medium bowl until smooth.
- Fill a large bowl with ice and water.
- Combine remaining milk, cream, sugar, and agave nectar OR corn syrup in a 4-quart saucepan.
- Bring to a rolling boil over medium-high heat, and boil for 4 minutes.
- Remove from heat and gradually whisk in tapioca starch OR cornstarch slurry.
- Bring mixture back to a boil over medium-high heat and cook, stirring with a heatproof spatula, until slightly thickened, about 1 minute.
- Remove from heat.
- Gradually whisk hot milk mixture into cream cheese until smooth.
- Stir in celery seeds.
- Pour mixture into 1-gallon Ziploc freezer bag and submerge sealed bag in ice bath.
- Let stand, adding more ice as necessary, until cold, about 30 minutes.
- Pour ice cream base into frozen canister of ice cream maker and spin until thick and creamy throughout. (Otherwise the ice cream will be on the hard, icy side after it finishes freezing.)
- Drain raisins and mix with candied ginger.
- Pack ice cream into storage container, folding in raisins and ginger as you go.
- Press a sheet of parchment paper directly against the surface and seal with an airtight lid.
- Freeze in the coldest part of your freezer until firm, at least 4 hours.
This recipe is for ginger lovers! It’s a gingery cake studded with bits of crystallized ginger. You can personalize it for your taste buds by playing with the amounts of ground and crystallized ginger. It’s also great for using up the leftover evaporated milk from a full bundt-pan’s worth of golden pound cake.
The original golden pound cake recipe is here:
Original Betty Crocker recipe
Adapted from Betty Crocker and Dorie Greenspan’s Baking: From My Home to Yours
Yield: One 9″ x 4″ loaf cake
- 1 1/2 cups gluten-free OR all-purpose flour
- 1/2 teaspoon baking powder
- 1 1/2 – 2 teaspoons ground ginger
- 1/8 teaspoon salt
- 3/4 – 1 cup sugar, depending on how sweet you want it
- 1/2 cup butter, softened
- 1/2 teaspoon vanilla extract
- 3 eggs
- 1/2 cup evaporated milk
- 3 tablespoons chopped crystallized ginger (you can double or even triple this if you love ginger)
- Preheat oven to 350ºF. Grease and flour a 9″ x 4″ loaf pan.
- Beat butter until creamy, then beat in sugar, eggs, and vanilla.
- Set mixer to high speed and beat mixture for 5 minutes. (The 5 minutes of beating doesn’t make much of a difference if you’re using gluten-free flour, so you can skip this part.)
- Beat in baking powder, ginger, and salt.
- Beat in gluten-free OR all-purpose flour alternately with evaporated milk.
- Stir in chopped crystallized ginger.
- Pour into prepared cake pan. Bake for 45-50 minutes or until a toothpick inserted in the center of the cake comes out clean.
- Cool in pan for about 20 minutes, then remove from pan onto a wire rack and cool completely (about 40 minutes).