Рецепт Baking | Ginger Lemon Crème Brûlée … & an extract giveaway {worldwide}
” A pure extract is the most important ingredient.”
Marcus Camisoni
Ginger Lemon Crème Brûlée … the boy discovered the chefs torch one day while scrabbling through my cupboards. I had a hard time keeping my cool as I don’t like anyone going through my stuff! He said he was looking for ‘something to do’!
“Found it mama“, he announced. “Now lets make Crème Brûlée”! The in house baker is used to getting sudden requests and is always game for inspiration! Even though eggy desserts don’t feature prominently in my list of ‘want to bake now‘, it’s nice to try something different! I really wanted brûlée ‘something’. The lovely Finla had sent me a chefs torch through her better half some time back. I was glad to have an opportunity to put it to good use.
Summer vacations, a keen new interest in honing his culinary skills, and the need for dessert on the pooches birthday seemed reason enough for him. “Coco has cake, but what about us”, he whined. Then charmingly suggested, “Crème brûlée”? I gave in quite easily because I had more reason. The sweet Carmen Rossi from Camisoni, a premium cooking and baking extract company, founded in Portofino, Italy, had sent me some extracts to sample – lemon, vanilla and coffee! Lemon was what I reached out for to make my summer crème brûlée. The deep, heady aroma almost knocked me out when I unscrewed the generous glass bottle. One small whiff and you realise how potent the stuff is! I ran it past the rest of the folk at home, and each one had this surprised expression. Whoa … that is strong!!
This was good stuff, and I soon figured what my crème brûlée flavours were going to be. A dash of ginger would pair well with lemon. Fresh root ginger is something you will always find in Asian homes. Turned out to be a beautiful choice.
Lemon and ginger both lent delicate undertones to the well set crème brûlée. It was fun to see the lads brûléeing enthusiasm. Under my watchful eye, E A C H grain of sugar was lovingly caramelised.
This was the first of my adventures with the rich aromatic extracts that I received from Camisoni. With vanilla, lemon and coffee extracts on hand, I dream of the good days that lie ahead. I also tried the coffee extract which has a real full bodied, deep coffee aroma. The resultant cake was love at first bite!
Watch out for that post to come. Until then, please leave your favourite and trusted / trick as a comment and get entered into the Camisoni extract giveaway.
Tips and Tricks Contest.
To enter the giveaway
Please send in one culinary tip/trick you swear by. Be as creative as you can be. I am sure each one of us has ‘one special magic trick‘ under our belt.
Please LIKE Camisoni Extracts on FB {include having done so in your comment}.
The 3 best tips/tricks will receive a gift from Camisoni Extracts.
The contest/giveaway is open worldwide.
Your submitted ideas may be included on the hosts website.
A 10% discount is available to those who enter the contest. The code is ITALIA-BELLA10
The contest is open for comments until the 30th of June. The winners will be announced thereafter.
Recipe: Ginger Lemon Crème Brûlée
Summary: A rich, flavourful crème brûlée with lilting summer flavours of lemon and ginger. Adapted from Epicurious
Prep Time: 15 minutes
Total Time: 1 hour {plus chilling}
Ingredients:
For Custard
- 400ml low fat cream
- 100g sugar
- 1″ piece ginger, grated
- 1 vanilla bean, split
- 1/2 tsp Camisoni Premium Lemon Extract
- 5 egg yolks
- For Crème Brûlée
- 50g sugar
Method:
Preheat oven to 170C°. Place 4 3/4 cup ramekins in 1 pan.
Place cream, sugar, ginger and vanilla beans in a heavy-duty pan over low heat. Simmer until the sugar melts, stirring often. Turn off heat, cover and allow flavours to infuse for 10 minutes.
Place yolks in a large pan and whisk with a balloon whisk. Strain the infused mixture over the yolks and blend well to mix.
Divide between the four ramekins. Pour enough hot water into the pan to come up halfway up the ramekins.
Carefully transfer pan to oven.
Bake custards until almost set in center when pans are gently shaken, about 45 minutes.
Using metal spatula, transfer custards in dishes to cooling rack.
Chill for at least 3 hours. {or overnight}
Make Crème Brûlée:
Sprinkle 2 teaspoons sugar evenly over each custard. Working with 1 custard at a time, hold blowtorch so that flame is 2 inches above surface. Direct flame so that sugar melts and browns, about 2 minutes.
Refrigerate until custards are firm again but topping is still brittle, at least 2 hours but no longer than 4 hours so that topping doesn’t soften.
Garnish crème brûlées with fruit if desired.
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Also find me on The Rabid Baker, The Times of India