Hipcooks Blog
  • Home
  • Virtual Classes
    • Public
    • Group
  • In-person Group Classes
  • Recipes
    • Brunch
    • Nibbles
    • Soups
    • Salads
    • Main Courses
    • Sweets
    • Beverages
    • How-To’s
    • Livestream Class Recipes
  • Themes
    • Class of the Month
    • Ring in the New Year
    • Love is in the Air
    • Go Green!
    • Cooking with my Mother
    • Dog Days of Summer
    • Festive in the Fall
    • December Holidays
  • Our Schools
    • West LA
    • East LA
    • Woodland Hills
    • Orange County
    • San Diego
    • Seattle
    • Portland
  • Corporate Events
    • West LA
    • East LA
    • Woodland Hills
    • Orange County
    • San Diego
    • Seattle
    • Portland
  • Cookbooks
    • From Our Cookbook
  • Contact Us
    • Los Angeles
    • Woodland HIlls
    • Orange County
    • San Diego
    • Seattle
    • Portland
    • West LA
    • East LA
    • Woodland Hills
    • Orange County
    • San Diego
    • Seattle
    • Portland
    • West LA
    • East LA
    • Woodland Hills
    • Orange County
    • San Diego
    • Seattle
    • Portland
  • Home
  • Virtual Classes
    • Public
    • Group
  • In-person Group Classes
  • Recipes
    • Brunch
    • Nibbles
    • Soups
    • Salads
    • Main Courses
    • Sweets
    • Beverages
    • How-To’s
    • Livestream Class Recipes
  • Themes
    • Class of the Month
    • Ring in the New Year
    • Love is in the Air
    • Go Green!
    • Cooking with my Mother
    • Dog Days of Summer
    • Festive in the Fall
    • December Holidays
  • Our Schools
    • West LA
    • East LA
    • Woodland Hills
    • Orange County
    • San Diego
    • Seattle
    • Portland
  • Corporate Events
    • West LA
    • East LA
    • Woodland Hills
    • Orange County
    • San Diego
    • Seattle
    • Portland
  • Cookbooks
    • From Our Cookbook
  • Contact Us
Hipcooks Blog

Ginger & raspberry crème brûlée

by Monika February 5, 2020

Ginger & raspberry crème brûlée recipeCome on Baby, Light my Fire!

Crème brûlée is a perfect dessert for a hot date night: it looks impressive (but it’s way easy to make) and who doesn’t love a little pyromania action? Lighting things on fire in the kitchen is super-fun! Our ginger & raspberry crème brûlée is sassy and sweet, just like you. The ginger-spice tingles and the magenta color that pops from the raspberry is perfect for Valentine’s Day.

The custard base for the crème brûlée is “make-in-advance-able,” so all you need to do is pull the brûlées from the fridge and light ’em up. You’ll be a Cassanova, and your date will melt. You got this!

At Hipcooks, we use frozen raspberries for this recipe. Because you only need a small handful (about half a cup), just reach into the freezer and grab a handful. Save the rest for smoothies, a quick glaze for scones or a cake, or add to whipped cream for a pop of pink. The raspberries will almost instantly defrost when added to the custard base. If you stir gently, your finished crème brûlée will have delightful swirls of color and flavor.

Ginger & raspberry crème brûlée recipeHow do you like it (more more more)?

When it’s torching time, you have a critical decision to make. How much sugar to use for the top? Do you like your brûlée with a super-lacy caramel, so the spoon easily crunches through to reveal the silky custard beneath? Or are you the Juliette Binoche-type? She likes to tap tap tap the top of the brûlée with the back of a spoon, until the caramel breaks and shifts like tectonic plates during an earthquake. (See the picture above.)

Well, my Dearest Don Juan, if it’s lace you like, then sprinkle a small amount of sugar on the top of the chilled crème brûlée. Then, hold the ramekin upside-down to gently shake out the excess sugar. That will give you the Linda love-laciest of caramels.

For those Cutiepie’s who love a tectonic-plate style caramel, simply sprinkle a teaspoon of sugar evenly over the top, and don’t tap out any excess.

Ginger & raspberry crème brûlée recipeOn your marks, get set, Fire!

Hold the torch to the side of the ramekin (not directly on top of custard) and brûlée section by section. It will take time and patience to caramelize the top, but you’ll impress your sweetie with your level of commitment.

For more instruction on how to create a fantastic crème brûlée, see us at Hipcooks! Look for Persian Immersion on our schedules. In that class, channel your inner Scheherazade and learn an exotic crème brûlée flavored with rose and cardamom.

Ginger & raspberry crème brûlée recipe thumb

Ginger & raspberry crème brûlée

Print Recipe
 : make 6 crème brûlées Prep Time: 20M Cooking Time: 40M 40M
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

5 eggs, yolks only
½ cup sugar, plus 4 tablespoons for brûlée time
1½ cup cream
a plop of vanilla bean paste
about a ½-inch piece of ginger, zested with a Microplane
a handful (½ a cup) raspberries, thawed from frozen
a dash (about 2 tablespoons) orange liquor (Citronge, Grand Marnier or Cointreau)

Instructions

Preheat the oven to 350°F.
Whisk the egg yolks with ½ cup sugar in a bowl.
Pour the cream into a small pot and add the vanilla bean paste and the ginger Scald the cream on high heat, removing the pot from the heat when you see bubbles appearing on the surface of the cream.
Pour the hot cream onto the whisked egg yolks and give it a gentle stir until all is incorporated. Taste, add a little bit of the orange liqueur and taste again. Toss in the raspberries and give it a gentle stir before you pour into the ramekins so that the raspberries just begin to add little bits of hot pink here and there into the mixture.
Fill the ramekins with the custard, place ramekins into a baking pan and pour enough hot water into the pan to come up halfway up the sides of the ramekins (a bain-marie).
Bake for about 30 minutes — you'll know they're ready to pull from the oven when the tops of the custards are set, but still jiggly when shaken. Remove from the oven and cool the custards, leaving them in the bain-marie until cool. Store in the fridge until dessert time.
When you're ready to enjoy, sprinkle each custard evenly with sugar (about 1 teaspoon). How much sugar you use depends on how you love your caramel: see the post above to determine the optimal amount. Fire up that torch and caramelize the top. Let the caramel cool for a minute, and enjoy!

Notes

You'll need ramekins to bake and serve the dessert. No ramekins? No problem! A shallow, oven-safe dish, bowl or cup will works. You'll also need a torch for the pyromania. Mini-kitchen torches are available, but we prefer the powerful plumber's torches from Home Depot. They're cheaper, too.

 

 

1
FacebookTwitterPinterestEmail
Monika

You may also like

Cherry Clafoutis

The Cupid’s Arrow Champagne Cocktail

Mother’s Day Lemon, Thyme, and Olive Oil Bundt...

Thai Black Rice with Coconut Cream

Love is in the Air: Drunk with love...

Passionfruit Mousse

Lavender, honey and goat cheese ice cream

Chocolate Dulce de Leche Squares

My Mom’s German Apple Cake

Lavender granita

Leave a Comment Cancel Reply

Save my name, email, and website in this browser for the next time I comment.

Upcoming Events

Feb 14
6:00 pm - 7:00 pm UTC-7

Butternut Squash Risotto (Class with Kit)

Mar 19
4:00 pm - 5:30 pm PDT

Let’s Go to India (Class only)

Mar 19
4:00 pm - 5:30 pm PDT

Let’s Go to India (Class with Kit)

View Calendar

Our Cookbook

Hipcooks Cookbook

Cookbook button

Around the World in 12 Dinner Parties

Buy Now ➞

About Me

About Me

Hi, I'm Monika, owner & founder of Hipcooks Cooking Schools. I curate this blog — with fun ideas, pretty pictures & themes for any occasion. I'd love to hear from you!
- read more -

Subscribe

Gift Certificates

Hipcooks Gift Certificates

Gift Certificate Button

Buy Now ➞

Events & News

Events & News

Keep in Touch

    • Los Angeles
    • Woodland HIlls
    • Orange County
    • San Diego
    • Seattle
    • Portland
    • West LA
    • East LA
    • Woodland Hills
    • Orange County
    • San Diego
    • Seattle
    • Portland
    • West LA
    • East LA
    • Woodland Hills
    • Orange County
    • San Diego
    • Seattle
    • Portland

Private Classes

A sip and a nibble cooking class
Friends & family Livestream

Follow Us on Instagram

Oui Oui! Calfouti! This dessert is tres bon - so q Oui Oui! Calfouti! This dessert is tres bon - so quick and yummy. It also doubles as breakfast. Treat your cherie.
Recipe link in bio
You've got a date this Valentine's Day with Monika You've got a date this Valentine's Day with Monika at Hipcooks Virtual! Order the ingredients kit by Feb 8, and we'll make a mouth-watering risotto for dinner. Cheers to that! 
Info and signup: blog.hipcooks.com
.
.
#virtualcooking #virtualcookingclasses #valentinescookingclass #livestreamcookingclass
The Cupid's Arrow Cocktail is aiming straight for The Cupid's Arrow Cocktail is aiming straight for your heart this Valentine's Day! It's made with a rosemary ruby-red simple syrup, gin, and topped with bubbles. Garnish with a blood tipped arrow (a cranberry on a rosemary spear). Recipe on blog.hipcooks.com/home
.
.
#valentinecocktail @myhipcooks
Thank you @morrisseyai for this sweet reel, and fo Thank you @morrisseyai for this sweet reel, and for booking your event with Hipcooks! We loved having you and hope to cook with you again!
Poached apricots stuffed with mascarpone & pistach Poached apricots stuffed with mascarpone & pistachio. Now you have the perfect excuse to linger a while longer at the dinner table. Who can resist something so little, light and delectable. 
Join us for Let’s go to Morocco. Sat Feb 4. Info at blog.hipcooks.com
Add on an ingredient kit: ORDER BY MONDAY JAN 30
Just look at these cuties cooking it up at our Pas Just look at these cuties cooking it up at our Pasta Class! What a delightful and tasty afternoon! Thanks for sharing these beautiful pics, @parminder.kg
Preserved lemons are like little wheels of sunshin Preserved lemons are like little wheels of sunshine and so simple to make. Tart and salty, they “bring it” to your recipes. Recipe link in bio.
Follow the Spice Trail to one of the most elegant, Follow the Spice Trail to one of the most elegant, beguiling, and wonderful menus at Hipcooks! You'll make these dishes again and again. This menu, an exotic mix of sweet and savory, is straight from a Moroccan medina. Info & Signup: blog.hipcooks.com
.
.
#myhipcooks

© Hipcooks. Privacy Policy.


Back To Top
This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish. Cookie settingsACCEPT
Privacy & Cookies Policy

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may have an effect on your browsing experience.
Necessary
Always Enabled
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Non-necessary
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
SAVE & ACCEPT