Try this delicious Flavoured Creme Caramel!
Creamy ginger custard is baked on top of caramelized lemon sugar to make this beautiful crème caramel. The gooey lemon caramel will melt over the top of the custard the moment you flip the pan creating a delicious sauce for the dessert. The subtle, but certainly noticeable ginger taste permeates through the custard and really brings the whole taste of this dish to life!
Lemon Ginger Creme Caramel
- Lemon Caramel Ingredients:
- 1/2 cup (100 grams) The Sugar Tree Lemon sugar
- 1/8 cup water (30 mL)
- Ginger Custard Ingredients:
- 1/2 cup (100 grams) The Sugar Tree Ginger sugar
- 5 eggs
- 1/4 teaspoon salt
- 3 cups whole milk (700 mL)
- 1 teaspoon vanilla
- In a small sauce pan, combine the lemon sugar and water and stir together briefly. Bring the mixture to a boil and allow the sugar to become a light amber color caramel. This should take about 5-8 minutes of constant boiling.
- Pour the caramel into 6 individual ramekins or one eight inch round cake pan. Set aside for now to allow the caramel to cool in the pan.
- In a medium sized mixing bowl, whisk together the ginger sugar and eggs until they are well mixed.
- Add the salt, whole milk and vanilla to the bowl and whisk all of the ingredients together.
- Pour the custard into the ramekins or cake pan and place the dish into a water bath (A large pan filled with water). The water should be at least halfway up the sides of the ramekins or cake pan.
- Place the water bath with the custards into a 325 ̊F oven and bake for about 1 hour or until the custard has set. When you jiggle the pan, the custard should not look liquid but instead have the texture of jello.
- Remove the crème caramel from the water bath and allow to cool completely in the refrigerator.
- When you are ready to eat your dessert, use a knife to gently go around the edge of the crème caramel to release it from the ramekin or cake pan. Flip the custard upside down onto a plate and remove the ramekin or cake pan slowly.
- Enjoy your creation!
When making the lemon sugar, be sure to watch it closely as it boils as the caramel can go from a beautiful amber color to burnt very quickly. The moment the sugar becomes the color you are seeking, pour it right into the ramekins.
This is a great individually sized dessert and making the custard in small portioned ramekins is perfect for dinner parties or just to have for yourself around the house. However, one nice large custard cut into slices is a great option as well! Keep in mind that if you use ramekins, the custard will cook faster than if you are baking in one large pan. Begin checking the ramekins for doneness after about 45 minutes of baking
Add a tablespoons of fresh grated ginger to the custard for an even more powerful ginger flavor.