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RecipesTue, 27 Oct 2009 00:53:07 +0000en-US
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1 https://wordpress.org/?v=6.9.4Ginger Creme Brulee
http://hiphopcookbook.com/recipes/dessert/ginger-creme-brulee/
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1 1/2 cups heavy cream
1/2 cup light cream
1/2 cup sugar
2 inches of ginger, peeled, grated, hard shreds discarded
1/2 tsp vanilla
5 egg yolks
Preheat the oven to 325 F.
In a saucepan combine the creams, the sugar, ginger, and vanilla. Bring to a simmer stirring.
Remove from the heat and whisk in the egg yolks.
Divide between 6 ramekins. Set in a bain marie.
Bake 35 minutes.
Cool. Chill. Sprinkle with turbinado sugar. Torch. Serve.
Preheat the oven to 350 F. Toss the bread with the butter. Spread over a cookie sheet and then place in the oven for 15 minutes. Remove from the oven and increase the heat to 400 F.
In a microwaveable dish combine the milk and brown sugar and heat through. Stir in the cinnamon and set aside.
Toss the bread into a 13 by 9 inch pan and then stir in the apple, pecans, and cream cheese.
Drizzle on the milk mixture and return pan to the oven to cook for 20 minutes.
In a medium saucepan bring the the water to a boil. Stir in the rice, cover, and reduce the heat to very low. Simmer for 8 to 10 minutes, until the water is absorbed.
Meanwhile combine the milk, sugar, cornstarch, and orange blossom water. Stir well until the sugar is absorbed.
When the 10 minutes are up, pour the milk mixture into the rice and turn the heat to high.
Stir until the mixture comes to a boil. Reduce the heat and then simmer, stirring occaisionally for 30 minutes.
Divide between ramekins. Sprinkle the tops with the almonds and then chill for 3 hours. Serve.