Green Tea Ginger Crème Caramel

Custards, Puddings and Soufflés

Yield: 6 individual crème caramels
Recipe: 116/200
“Back to Baking”, pp. 197

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     Last weekend I had several egg yolks leftover from making Swiss buttercream for a birthday cake, so I decided to take the opportunity to make this crème caramel recipe to use them up. It was an interesting dessert to make and not too complicated. I really enjoyed making the caramel, letting it harden and topping it with the egg and green tea-infused milk mixture. These little green tea ginger crème caramel were pretty and very flavourful. The green tea flavour really came through and was just perfect, and I suspect that the strength of this flavour could really be dampened or heightened based on how long the green tea soaks in the milk. My mixture was set to medium-low so it took longer to get to a simmer and thus infused for longer. I did not detect the ginger flavour that much, but that is probably because I forgot to buy fresh ginger and used ground ginger instead. I used ¼ teaspoon to substitute the 2 teaspoons of fresh ginger, but I guess it was not sufficient. I would thus strongly advise to use fresh ginger for this recipe, if you have it!

   Although I did like the flavour a lot, the texture of a crème caramel or flan is something that I do not enjoy. It is for the same reason that I do not like jello. It is not quite liquid but not solid either, and the mushy feeling as I eat it does not sit well with me. But that is more of a personal preference rather than something negative about the dessert. My boyfriend who has no such problem over textures really enjoyed this dessert. I must also say that I really struggled to get the crème caramel out of the ramekin, especially the caramel part, so I would advise making sure that you grease the sides of the ramekin really well. I still don’t know what the best trick would be to unmold the hardened caramel. If you like caramel, green tea, or both, I strongly suggest making this lovely dessert, especially if you find yourself with an excess of egg yolks to use up.

Ingredients:

  • 3 tablespoons water
  • ¾ cup + ⅓ cup sugar
  • ½ teaspoon cream of tartar
  • 2 ½ cups milk
  • 2 bags green tea or 1 tablespoon loose green tea
  • 2 teaspoon finely grated fresh ginger
  • 2 eggs
  • 3 egg yolks
  • ½ teaspoon vanilla extract

Directions:

  1. Preheat oven to 375°F.
  2. In a saucepot, bring the water, ¾ cup of the sugar and cream of tartar up to a boil. Boil over high heat without stirring, but occasionally brushing the sides of the pot with water until the sugar caramelizes and becomes a nice amber colour, about 3 minutes.
  3. Carefully pour the hot sugar into six 6-ounce (180 mL) ramekins and swirl to coat the bottom of the dishes. After the sugar has cooled, lightly grease the surface of the ramekins that is not coated with the caramel and place them into a larger pan that has sides that come up to at least the height of the ramekins.

  4. Heat the milk with the green tea and ginger until just below a simmer. Remove the tea bags, or, if using loose tea,  strain out the tea.
  5. In a bowl, whisk together the whole eggs, yolks, remaining ⅓ cup of sugar and the vanilla extract. While still whisking, slowly pour in the hot milk. Ladle this mixture into the ramekins.
  6. Pour boiling water around the ramekins and bake for 25-30 minutes, until the custards are set but still have a little jiggle in the centre. Remove the ramekins from the water after they have cooled for 10 minutes. Cool to room temperature, then chill until set, about 3 hours.
  7. To serve, run a knife or palette knife around the inside of each dish, place a plate over each and invert, watching out for the caramel syrup that may run out. Serve on their own or with fresh berries. The custards will keep in the refrigerator for up to 2 days.

Valerie

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