Uploaded January 2016 | Updated September 2026, 2 weeks ago
There’s nothing more comforting than cozying up to custard and a warm cup of tea on a cold winter’s evening! Now say that three times fast! :) Anywho, here in this video, we do both – all in one tea- and ginger-infused crème caramel recipe!
When most people think of custard, they think of crème brûlée, the sweetheart of almost every modern-day dessert menu. (You know, that custard with the crunchy layer of caramelized sugar on top?) Well, as much as I love crème brûlée, I’m an even bigger fan of its cousin, crème caramel (aka flan), which starts with caramel on the bottom of the pan instead. By the time the custard is done cooking and chilling, this caramel turns into a golden syrup that spills luxuriously over the custard once inverted onto a plate. Both texturally and visually, crème caramel is a pretty tough dessert to resist, though it does have a few tricks!
In this video, I not only reveal those tricks, but I also discuss the basics of an infusion, a method for imparting flavor and color to custard. Once you master these basics, it’s just a matter of tweaking the infusion to create a whole new complement of custards!
IF YOU LIKE THIS VIDEO, please give it a like and subscribe to my channel. It is only through your support that I can afford to make more videos. THANK YOU!
RELATED LINKS:
Super Chocolate-Rosemary Ice Cream recipe (Another example of an infusion): juliausher.com/blog/more/super_chocolate_rosemary_ice_cream
RECIPE INGREDIENTS:
(For about four 5-ounce custards, with a little left over)
For caramel coating:
1 cup granulated sugar
¼ cup water
About ½ teaspoon strained lemon juice
For tea- and ginger-infused custard:
. 1 cup heavy cream
. 1 cup whole milk
. 6 to 10 Earl Grey tea bags, to taste, labels removed
. About ½ ounce peeled and sliced fresh ginger, to taste
. 3 large eggs
. 1 large egg yolk
. ½ cup granulated sugar
. ½ teaspoon ground ginger, optional, to taste
. 1 teaspoon pure vanilla extract
For the method, please see the video, but also remember to heed the following key tips.
KEY TIPS FOR ENSURING PERFECT CUSTARD EVERY TIME:
. The flavor profile of this custard can always be adjusted by adding more or less tea and ginger to the infusion, or by substituting other ingredients instead. The texture can also be altered by varying the ratio of cream to milk. For instance, for a less rich and thick custard, use more milk, but maintain the same total quantity of milk and cream.
. Always heat the cream-milk mixture in a non-reactive (stainless steel or enamel-coated) saucepan. Other unlined pans can impart a metallic taste to delicate custards.
. Strain the cream-milk mixture twice, once after steeping to remove the tea bags and ginger, and a second time after adding it to the eggs, to remove any chalazae (white sinewy strands in the eggs).
. Always bake custards in a bain marie (hot water bath) at a relatively low temperature. The hot water bath will ensure slow, even heating. The hot water should come at least halfway up the sides of the custard cups.
. Don’t be tempted to increase the oven temperature if the custards seem to be taking a long time to set. If you do, you run the risk of overheating the custard and breaking it into liquid and solid components, a process called syneresis.
. Baking time will vary with custard size (width and depth), the number of yolks to whites, and the ratio of milk to cream, among other things. I typically bake custards of this formulation and size (5 ounces of custard in a 6-ounce cup) about 35 to 37 minutes at 310°F. More important than exact baking time is what the custards should look like when you remove them from the oven. They should be set around the edges but still jiggly in the center. If you bake the custards until fully set, they will likely be rubbery once chilled. You can also break them if you bake them too long.
. For optimum texture, it’s best to eat the custard within one or two days of chilling, in my opinion, especially if the custards are only covered with plastic wrap. With longer chilling, the custards can begin to dehydrate and take on a slightly rubbery texture.
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CREDITS:
Music by: Kevin MacLeod, incompetech.com
Videography/Editing by: Kat Touschner, youtube.com/user/kattouschner
There’s nothing more comforting than cozying up to custard and a warm cup of tea on a cold winter’s evening! Now say that three times fast! :) Anywho, here in this video, we do both – all in one tea- and ginger-infused crème caramel recipe!
When most people think of custard, they think of crème brûlée, the sweetheart of almost every modern-day dessert menu. (You know, that custard with the crunchy layer of caramelized sugar on top?) Well, as much as I love crème brûlée, I’m an even bigger fan of its cousin, crème caramel (aka flan), which starts with caramel on the bottom of the pan instead. By the time the custard is done cooking and chilling, this caramel turns into a golden syrup that spills luxuriously over the custard once inverted onto a plate. Both texturally and visually, crème caramel is a pretty tough dessert to resist, though it does have a few tricks!
In this video, I not only reveal those tricks, but I also discuss the basics of an infusion, a method for imparting flavor and color to custard. Once you master these basics, it’s just a matter of tweaking the infusion to create a whole new complement of custards!
IF YOU LIKE THIS VIDEO, please give it a like and subscribe to my channel. It is only through your support that I can afford to make more videos. THANK YOU!
RELATED LINKS:
Super Chocolate-Rosemary Ice Cream recipe (Another example of an infusion): juliausher.com/blog/more/super_chocolate_rosemary_ice_cream
RECIPE INGREDIENTS:
(For about four 5-ounce custards, with a little left over)
For caramel coating:
1 cup granulated sugar
¼ cup water
About ½ teaspoon strained lemon juice
For tea- and ginger-infused custard:
. 1 cup heavy cream
. 1 cup whole milk
. 6 to 10 Earl Grey tea bags, to taste, labels removed
. About ½ ounce peeled and sliced fresh ginger, to taste
. 3 large eggs
. 1 large egg yolk
. ½ cup granulated sugar
. ½ teaspoon ground ginger, optional, to taste
. 1 teaspoon pure vanilla extract
For the method, please see the video, but also remember to heed the following key tips.
KEY TIPS FOR ENSURING PERFECT CUSTARD EVERY TIME:
. The flavor profile of this custard can always be adjusted by adding more or less tea and ginger to the infusion, or by substituting other ingredients instead. The texture can also be altered by varying the ratio of cream to milk. For instance, for a less rich and thick custard, use more milk, but maintain the same total quantity of milk and cream.
. Always heat the cream-milk mixture in a non-reactive (stainless steel or enamel-coated) saucepan. Other unlined pans can impart a metallic taste to delicate custards.
. Strain the cream-milk mixture twice, once after steeping to remove the tea bags and ginger, and a second time after adding it to the eggs, to remove any chalazae (white sinewy strands in the eggs).
. Always bake custards in a bain marie (hot water bath) at a relatively low temperature. The hot water bath will ensure slow, even heating. The hot water should come at least halfway up the sides of the custard cups.
. Don’t be tempted to increase the oven temperature if the custards seem to be taking a long time to set. If you do, you run the risk of overheating the custard and breaking it into liquid and solid components, a process called syneresis.
. Baking time will vary with custard size (width and depth), the number of yolks to whites, and the ratio of milk to cream, among other things. I typically bake custards of this formulation and size (5 ounces of custard in a 6-ounce cup) about 35 to 37 minutes at 310°F. More important than exact baking time is what the custards should look like when you remove them from the oven. They should be set around the edges but still jiggly in the center. If you bake the custards until fully set, they will likely be rubbery once chilled. You can also break them if you bake them too long.
. For optimum texture, it’s best to eat the custard within one or two days of chilling, in my opinion, especially if the custards are only covered with plastic wrap. With longer chilling, the custards can begin to dehydrate and take on a slightly rubbery texture.
TO PURCHASE MY NEW 9-HOUR 3-D COOKIE DECORATING COURSE:
NEW LINKS COMING SOON!
TO PURCHASE MY 4-HOUR VIDEO COOKIE DECORATING COURSE, MY BOOKS, OR APP:
juliausher.com/store
TO JOIN COOKIE CONNECTION, MY ONLINE COOKIE DECORATING COMMUNITY:
cookieconnection.juliausher.com/home
TO HANG OUT WITH ME ON THE WEB:
My site/blog: juliausher.com
Facebook: facebook.com/JuliaMUsherFanPage
Twitter: twitter.com/JuliaMUsher
Pinterest: pinterest.com/juliamusher
Google+: plus.google.com/+JuliaMUsher1/posts
CREDITS:
Music by: Kevin MacLeod, incompetech.com
Videography/Editing by: Kat Touschner, youtube.com/user/kattouschner
