Vanilla Ginger Pots De Crème - Recipe
I make my own candied ginger, but you can find some in the spice section in the grocery store too. I love the chewy, hot/sweet ginger with the ultra creamy pots de crème which has a subtle vanilla ginger flavor as well.
Vanilla Ginger Pots De Crème
(Makes 8 4-oz. Ramekins)
5 Egg Yolks
1/3 c. Cane Sugar
2 c. Heavy Whipping Cream
1 c. Whole Milk
1 T. Finely Grated Ginger
1 tsp. Vanilla
Candied Ginger for garnishing
Preheat oven to 325 degrees Fahrenheit. Start heating some water to a simmer in a tea kettle for a water bath. In a large heat proof mixing bowl, whisk the eggs together. Add the sugar slowly, whisking continuously then set aside. Combine the heavy whipping cream, whole milk, and grated ginger in a sauce pan over medium low heat stirring occasionally until it scalds (reaches 180 degrees Fahrenheit). With a whisk add a tiny bit of the egg mixture to the cream mixture whisking quickly. Add the cream mixture to the egg mixture a tiny bit at a time whisking constantly until all the cream mixture is incorporated into the egg mixture. Spoon any foam off the top and discard. Pour through a fine meshed sieve into a large measuring cup and stir in the vanilla. Place 8 (4-oz.) ramekins in a roasting pan and pour the custard into them. Carefully pour the hot water into the roasting pan filling halfway up the sides of the ramekins to create a hot water bath. This will protect the sides of the custards from cooking too quickly and unevenly. Place all into the oven and bake for 30 minutes or until the custard jiggles slightly when shaken. Check to make sure it reads 160 degrees Fahrenheit in the center with an instant read thermometer. When done, remove ramekins from the water bath and place on a cookie sheet. Allow to cool at room temperature until they are lukewarm. Then place the whole thing into the refrigerator uncovered. When cool, cover the ramekins with plastic wrap. They should set for at least 3 hours in the refrigerator until set before serving with candied ginger as a garnish.
5 Egg Yolks
1/3 c. Cane Sugar
2 c. Heavy Whipping Cream
1 c. Whole Milk
1 T. Finely Grated Ginger
1 tsp. Vanilla
Candied Ginger for garnishing
Preheat oven to 325 degrees Fahrenheit. Start heating some water to a simmer in a tea kettle for a water bath. In a large heat proof mixing bowl, whisk the eggs together. Add the sugar slowly, whisking continuously then set aside. Combine the heavy whipping cream, whole milk, and grated ginger in a sauce pan over medium low heat stirring occasionally until it scalds (reaches 180 degrees Fahrenheit). With a whisk add a tiny bit of the egg mixture to the cream mixture whisking quickly. Add the cream mixture to the egg mixture a tiny bit at a time whisking constantly until all the cream mixture is incorporated into the egg mixture. Spoon any foam off the top and discard. Pour through a fine meshed sieve into a large measuring cup and stir in the vanilla. Place 8 (4-oz.) ramekins in a roasting pan and pour the custard into them. Carefully pour the hot water into the roasting pan filling halfway up the sides of the ramekins to create a hot water bath. This will protect the sides of the custards from cooking too quickly and unevenly. Place all into the oven and bake for 30 minutes or until the custard jiggles slightly when shaken. Check to make sure it reads 160 degrees Fahrenheit in the center with an instant read thermometer. When done, remove ramekins from the water bath and place on a cookie sheet. Allow to cool at room temperature until they are lukewarm. Then place the whole thing into the refrigerator uncovered. When cool, cover the ramekins with plastic wrap. They should set for at least 3 hours in the refrigerator until set before serving with candied ginger as a garnish.
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