GINGER TURMERIC CREME CARAMEL 

By Chef Holly Chute, Ga Ag

Southern Coastal Region

 

 

 

 

 

 

 

 

INGREDIENTS

    Caramel:
    3/4 cup sugar
    Custard:
    2 cups milk
    2/3 cup sugar
    3 eggs
    2 egg yolks
    2 teaspoons ground ginger
    2 teaspoons ground turmeric
    2 teaspoons vanilla extract

DIRECTIONS

  1. Preheat oven 350°F.
  2. Fill a 9-inch-by-13-inch ovenproof baking dish 1/3 of the way with hot water, and place in the oven.
  3. Have six 6-ounce ramekins ready to fill.
  4. In a small skillet heat ¾ cup sugar over medium heat. As sugar begins to caramelize, stir to brown evenly.
  5. When caramel reaches deep golden color, divide evenly between 6 ramekins. Set aside.
  6. In a medium bowl, combine eggs, yolks, sugar and spices, whisking to combine well.
  7. Heat milk over medium heat until just about to boil. Whisk hot milk gradually into egg sugar mixture. Add vanilla extract to hot milk mixture then strain thru fine sieve.
  8. Divide custard evenly between 6 ramekins.
  9. Place custard cups carefully into water bath in oven.
  10. Bake 30-35 minutes or until center just begins to set. It should still be a little jiggly. Carefully remove from water bath to cool.
  11. Refrigerate overnight.
  12. To unmold, place each cup in a shallow dish of hot water to soften caramel.
  13. Use a small knife to run around edge of dish then unmold by placing serving dish upside down over cup then flip over to unmold.

 

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