Food recipes
Ginger Creme Caramel
Ginger Creme Caramel Ingredients: sugars, granulated water, bottled, generic cream, whipped, cream topping, pressurized milk, buttermilk, fluid, cultured, lowfat egg substitute, powder sugars, granulated spices, ginge...
Ginger Creme Caramel
Ingredients:
sugars, granulated
water, bottled, generic
cream, whipped, cream topping, pressurized
milk, buttermilk, fluid, cultured, lowfat
egg substitute, powder
sugars, granulated
spices, ginger, ground
Directions:
Combine first 3 ingredients in a small saucepan; stir well.
Cook over medium-low heat until sugar dissolves, stirring constantly.
Bring to a boil; cook, without stirring, until mixture is caramel-colored or candy thermometer reads 340 degrees.
Remove from heat, and immediately pour mixture into an 8-inch round cake pan, tilting to coat bottom evenly; set aside.
Place milk in a heavy saucepan; cook over medium heat until thoroughly heated.
Combine egg substitute and 1/2 c sugar in a medium bowl; stir with wire whisk until well blended.
Gradually add warm milk, stirring well.
Stir in ginger.
Pour into prepared pan.
Place pan in a 13x9x2-inch baking pan; pour hot water into baking pan to a depth of 1 inch.
Place in a 350 degree oven, being careful not to slosh water into the 8-inch pan.
Reduce heat to 325 degrees and bake 1 hour or until knife inserted halfway between center and edge comes out clean.
Remove pan from water and let cool on a wire rack.
Cover and chill overnight.
Unmold onto a serving platter.
Ingredients:
sugars, granulated
water, bottled, generic
cream, whipped, cream topping, pressurized
milk, buttermilk, fluid, cultured, lowfat
egg substitute, powder
sugars, granulated
spices, ginger, ground
Directions:
Combine first 3 ingredients in a small saucepan; stir well.
Cook over medium-low heat until sugar dissolves, stirring constantly.
Bring to a boil; cook, without stirring, until mixture is caramel-colored or candy thermometer reads 340 degrees.
Remove from heat, and immediately pour mixture into an 8-inch round cake pan, tilting to coat bottom evenly; set aside.
Place milk in a heavy saucepan; cook over medium heat until thoroughly heated.
Combine egg substitute and 1/2 c sugar in a medium bowl; stir with wire whisk until well blended.
Gradually add warm milk, stirring well.
Stir in ginger.
Pour into prepared pan.
Place pan in a 13x9x2-inch baking pan; pour hot water into baking pan to a depth of 1 inch.
Place in a 350 degree oven, being careful not to slosh water into the 8-inch pan.
Reduce heat to 325 degrees and bake 1 hour or until knife inserted halfway between center and edge comes out clean.
Remove pan from water and let cool on a wire rack.
Cover and chill overnight.
Unmold onto a serving platter.