can anyone find me a recipe for ginger & green tea creme brulee?

Answer 1

GINGER CREME BRULEE

6 oval ramekins with volume of 1/2 c.
3 c. heavy whipping cream
6 tbsp. gran. sugar
6 lg. egg yolks
1 vanilla bean, split
1 (1") section fresh ginger root, coarsely diced
6 add'l tbsp. sugar for topping

Bring cream, ginger and vanilla bean to a rolling boil. Cool, then store mixture in a sealed container overnight in the refrigerator to marry ingredients. The next day, again bring the cream mixture to a boil. In separate bowl, mix the egg yolk and sugar together until it reaches a light lemon color. Pour and whisk hot cream into the egg yolk mixture. Stir until well mixed. Strain entire custard mixture through a fine sieve.

Arrange the ramekins on a sheet pan. Pour the mixture evenly into all the ramekins. Put sheet pan into preheated 300 degree oven. Fill the sheet pan with water 1/2 way up the sides of the ramekins. Bake for 35 to 40 minutes or until top is golden and knife inserted in center comes out clean. When cool, refrigerate custards for 4 hours.

When ready to serve, sprinkle 1 tablespoon sugar on top of each custard and place under a hot broiler until the sugar has caramelized. Do not burn the tops. Garnish plate and serve immediately.

Serves 6.

I was unable to find anything for green tea creme brulee.. Sorry! Good luck!www.coo

Answer 2

Green Tea Creme Brulee

[Reset] Keys :
Ingredients :

2 tsp loose green tea leaves, good quality (10 ml)
1 1/2 cup whipping (35%) cream (375 ml)
1/2 cup homogenized whole milk (125 ml)
1/4 cup sugar (60 ml)
1/2 x vanilla bean, scraped
4 lrg egg yolks
sugar, for brulee topping

Method :
Preheat oven to 325 degrees F.
Put the whipping cream, milk, sugar, vanilla bean and the green tea leaves in a medium saucepan over medium high heat. Bring to just to a boil. Remove from heat and cover. Let mixture steep for 15 minutes to develop flavour.
In a stainless steel bowl whisk the egg yolks. To make the custard, continue to stir egg yolks as you slowly pour the hot cream mixture over the yolks. Strain custard. Pour or ladle evenly into four 6-ounce ramekins or gratin pans.
Bake in a water bath by placing ramekins into a shallow baking pan. Carefully pour enough boiling water into the baking pan so the water comes halfway up the sides of the ramekins.
Bake just until custard centres jiggle slightly when pan is moved, about 30 to 35 minutes. Remove from water bath. Cool custard to room temperature. Refrigerate and chill for at least 3 hours or overnight.
Sprinkle 2 tsp. of sugar on top of the custards. Caramelize the sugar with a creme brulee torch or directly under the broiler.
Green tea powder can be quite expensive and sometimes hard to find so in this recipe I've used green tea leaves instead - the key is to use really good quality tea leaves.

Answer 3

Green Tea Creme Brulee

Green tea powder can be quite expensive and sometimes hard to find so in this recipe I've used green tea leaves instead - the key is to use really good quality tea leaves.

INGREDIENTS

2 teaspoons loose green tea leaves, good quality
1-1/2 cups whipping (35%) cream
1/2 cup homogenized whole milk
1/4 cup sugar
1/2 vanilla bean, scraped
4 large egg yolks
Sugar, for brûlée topping


Preheat oven to 325 degrees.

Put the whipping cream, milk, sugar, vanilla bean and the green tea leaves in a medium saucepan over medium high heat. Bring to just to a boil. Remove from heat and cover. Let mixture steep for 15 minutes to develop flavor.

In a stainless steel bowl whisk the egg yolks. To make the custard, continue to stir egg yolks as you slowly pour the hot cream mixture over the yolks. Strain custard. Pour or ladle evenly into four 6-ounce ramekins or gratin pans.

Bake in a water bath by placing ramekins into a shallow baking pan. Carefully pour enough boiling water into the baking pan so the water comes halfway up the sides of the ramekins.

Bake just until custard centers jiggle slightly when pan is moved, about 30 to 35 minutes. Remove from water bath. Cool custard to room temperature. Refrigerate and chill for at least 3 hours or overnight.

Sprinkle 2 teaspoons of sugar on top of the custards. Caramelize the sugar with a crème brûlée torch or directly under the broiler.

Answer 4

Use a traditional creme brulee recipe but make sure you infuse the milk with ginger and green tea. You do this by heating the milk slowly not letting it scorch....make sure you strain the ginger root and green tea out before adding.

Answer 5

I've used all my searching capabilities...no recipe.