Prepare to embark on a culinary journey that will tantalize your taste buds and transport you to a world of sophisticated flavors! This Darjeeling and Ginger Infused Crème Caramel is not just a dessert – it's an exquisite experience that combines the delicate floral notes of Darjeeling tea with the warm, spicy kick of fresh ginger. Imagine a silky-smooth custard that melts in your mouth, crowned with a golden caramel sauce that will make your dinner guests swoon. Whether you're a seasoned chef or an adventurous home cook, this recipe promises to elevate your dessert game and impress even the most discerning palates.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: French
Serves: 6 servings
Ingredients
- 2 cups milk
- 1 cup cream
- 1/2 cup sugar
- 4 eggs
- 1 tsp vanilla extract
- 2 bags of Darjeeling tea
- 1 tbsp grated ginger
Instructions
- Prepare the caramel by heating 1/4 cup sugar in a small saucepan over medium heat, stirring constantly until it melts and turns a deep golden brown. Quickly pour the caramel into 6 ramekins, swirling to coat the bottom of each.
- In a medium saucepan, combine milk, cream, grated ginger, and Darjeeling tea bags. Heat the mixture over medium heat until it just begins to simmer. Remove from heat and let steep for 15 minutes to infuse the flavors.
- Preheat the oven to 325°F (165°C). Remove the tea bags from the milk mixture and gently squeeze out any remaining liquid.
- In a large mixing bowl, whisk together eggs, remaining 1/4 cup sugar, and vanilla extract until smooth and pale.
- Slowly strain the warm infused milk mixture into the egg mixture, whisking constantly to temper the eggs and prevent curdling.
- Carefully pour the custard mixture into the caramel-lined ramekins, filling each almost to the top.
- Place the ramekins in a large deep baking pan and fill the pan with hot water halfway up the sides of the ramekins to create a water bath.
- Carefully transfer the water bath to the preheated oven and bake for 35-40 minutes, or until the custards are set but still slightly jiggly in the center.
- Remove from the oven and carefully take the ramekins out of the water bath. Let cool to room temperature, then refrigerate for at least 2 hours or overnight.
- To serve, run a thin knife around the edge of each ramekin and invert onto serving plates, allowing the caramel to drizzle over the custard.
Tips
- Use fresh, high-quality ingredients, especially the Darjeeling tea and fresh ginger, to maximize flavor intensity.
- When making caramel, watch it carefully and remove from heat the moment it turns golden brown to prevent burning.
- Tempering is crucial - add the hot milk mixture to eggs slowly and whisk constantly to prevent scrambling.
- The water bath (bain-marie) is essential for creating a smooth, creamy texture. Ensure the water comes halfway up the ramekins.
- Don't overbake! The custard should be set but still slightly jiggly in the center.
- For best results, refrigerate overnight to allow flavors to fully develop and texture to set perfectly.
- Use a sharp knife and quick motion when unmolding to ensure a clean release of the crème caramel.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 22g
Protein: 7g
Fat: 19g
Saturated Fat: 11g
Cholesterol: 160mg
