Best 8 Ginger Pots De Crème Recipes

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**Ginger Pots de Crème: A Delightful Combination of Sweetness and Spice**

Indulge in the exquisite Ginger Pots de Crème, a delectable dessert that tantalizes the taste buds with its perfect balance of sweetness and spice. This classic French custard is elevated with the addition of fresh ginger, resulting in a symphony of flavors that will leave you craving for more. Our collection of recipes offers various renditions of this timeless dessert, each with its unique twist. From the traditional Ginger Pots de Crème to the innovative Gingerbread Pots de Crème and the refreshing Lemon-Ginger Pots de Crème, there's a recipe for every palate. Whether you prefer a simple yet elegant dessert or one with a burst of citrusy zest, our recipes will guide you in creating this culinary masterpiece. Embark on a delightful journey of flavors and textures as you explore the world of Ginger Pots de Crème.

Here are our top 8 tried and tested recipes!

POTS DE CREME



Pots de Creme image

Provided by Ree Drummond : Food Network

Time 20m

Yield 6 to 10 servings

Number Of Ingredients 7

9 ounces high-quality semisweet chocolate, chopped
1 1/2 cups whole milk
1 1/2 cups heavy cream
6 large egg yolks
5 tablespoons granulated sugar (add an extra tablespoon if using bitter chocolate)
1/4 teaspoon salt
1 tablespoon confectioners' sugar

Steps:

  • Place the chocolate in a blender. Whisk the milk, 1 cup cream, egg yolks, granulated sugar and salt in a heavy-bottomed medium saucepan over medium heat. Cook, stirring constantly with a heatproof spatula, until the mixture is thick enough to coat the spatula and almost boiling, 5 to 6 minutes.
  • Immediately pour the milk mixture over the chocolate in the blender. Cover and hold the lid with a thick kitchen towel; blend until combined and smooth, stopping to scrape down the sides of the blender as needed. Divide the chocolate mixture among ramekins or small cups and refrigerate until set, about 2 hours.
  • Whip the remaining 1/2 cup cream and the confectioners' sugar with a mixer or in the blender until soft peaks form. Top the chilled pots de creme with whipped cream.

GINGER POT DE CREME



Ginger Pot de Creme image

Provided by Molly O'Neill

Categories     dessert

Time 1h

Yield 6 servings

Number Of Ingredients 4

2 1/2 cups heavy cream
1/2 pound ginger root, peeled and coarsely chopped
1/4 cup sugar
6 large egg yolks

Steps:

  • In a large saucepan, combine the cream, ginger and sugar and place over medium heat; bring just to a boil, remove from the heat and set aside, covered, for 10 minutes. Strain the mixture and discard the ginger. Put the yolks in a large bowl and whisk until they are thick and light-colored. Very slowly pour in the hot cream, whisking constantly. Strain the mixture through a fine-mesh sieve and allow to cool.
  • Preheat the oven to 300 degrees. Pour the cream mixture into 6 1/4-cup custard cups and cover them with foil. Place the cups in a baking pan and pour boiling water into the pan to come halfway up the sides of the cups. Bake until the custard is just set, 40 to 45 minutes. Remove the cups from the pan and allow to cool slightly. Serve warm or refrigerate and serve chilled.

Nutrition Facts : @context http, Calories 459, UnsaturatedFat 15 grams, Carbohydrate 18 grams, Fat 41 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 25 grams, Sodium 51 milligrams, Sugar 12 grams

POTS DE CREME



Pots de Creme image

Provided by Anne Burrell

Categories     dessert

Time 3h

Yield 4 servings

Number Of Ingredients 8

2 cups heavy cream
2 teaspoons instant espresso powder
3 tablespoons sugar
4 ounces bittersweet chocolate, chopped
4 large egg yolks
1 teaspoon vanilla extract
Pinch kosher salt
Mascarpone, for topping

Steps:

  • Preheat the oven to 300 degrees F.
  • Bring the heavy cream, espresso powder and 1 tablespoon sugar to a boil in a small saucepan over medium heat. Pull away from the heat and set aside.
  • Place the chocolate in the top of a double boiler at a low simmer. Stir the chocolate until melted. Pull the bowl off the heat and set aside.
  • Whisk the egg yolks, vanilla extract, salt and remaining 2 tablespoons sugar in a medium bowl until light in color and thickened. Add about 1 cup of the hot cream mixture to the eggs to temper. Add the remaining cream and melted chocolate and stir until fully combined.
  • Pour the chocolate mixture into 4 small heatproof bowls. Place the bowls in a roasting pan and fill it with hot water until it comes halfway up the sides of the bowls. Cover with foil and bake until the custard is set, 18 to 22 minutes. Carefully remove the bowls from the roasting pan to a small sheet tray and refrigerate until cooled and fully set, 1 to 2 hours. Top with dollops of mascarpone and serve.

POTS DE CREME



Pots de Creme image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 3h20m

Yield 3 large or 10 small servings

Number Of Ingredients 11

12 ounces semisweet chocolate chips
2 teaspoons brandy
1 teaspoon vanilla extract
1 pinch salt
4 eggs, at room temperature
8 ounces (1 cup) very hot strong coffee
Brandy Whipped Cream, recipe follows
Chocolate bar, for shaving over
1 cup heavy cream
1/4 cup powdered sugar
1 tablespoon brandy

Steps:

  • Place the chocolate chips in a blender. Add the brandy, vanilla, salt and eggs and turn on the blender.
  • While it is blending, remove the circular disk from the blender lid and very slowly pour in the very hot coffee. (It is essential that the coffee be extremely hot in order for the final product to be the right consistency and texture.) Blend until the mixture is smooth and fairly free of visible bits of chocolate, 20 to 30 seconds.
  • Pour the mixture into 3 large glasses, such as snifters, or 10 demitasse cups, leaving plenty of room to add a heap of whipped cream later. Place in the refrigerator for at least 3 to 4 hours so the mixture has a chance to set.
  • Before serving, spoon in the Brandy Whipped Cream and decorate with shaved chocolate
  • Add the heavy cream and sugar to the bowl of an electric mixer fitted with a whisk attachment and whip until it forms soft peaks. Add the brandy and mix in.

CHOCOLATE GINGER POTS DE CRèME



Chocolate Ginger Pots De Crème image

Make and share this Chocolate Ginger Pots De Crème recipe from Food.com.

Provided by Julie Bs Hive

Categories     Dessert

Time 1h

Yield 6 serving(s)

Number Of Ingredients 7

3 cups light cream
1/2 cup whipping cream
4 1/2 tablespoons granulated sugar
3 tablespoons fresh gingerroot, peeled and finely chopped
9 large egg yolks
1 pinch salt
6 ounces bittersweet chocolate, coarsely chopped

Steps:

  • Position your oven rack in the center of the oven and preheat to 325 degrees.
  • Combine the 3 cups of light creme along with 2 tablespoons of sugar in a heavy medium saucepan. Bring the mixture to a simmer while you whisk. Stir in the ginger and add the chocolate and stir until it is melted and smooth.Remove the pan from the heat. Cover the saucepan and let stand for 30 minutes.
  • Select a large bowl. Whisk in the egg yolks, remaining sugar, vanilla, and salt until it is well blended. Whisk in the chocolate mixture. Strain the mixture into a large 4-cup measuring cup.
  • Place 6 pots de creme cups or small (soufflé, or custard cups) in a large roasting pan. Distribute mixture between cups. Pour enough hot water in the pan to come halfway up the sides of the dishes. Cover the pan with aluminum foil (or use pot lids if you have them). Place in oven and bake until the custard is just set around the edges, approximately 20 minutes.
  • Remove the pan from the oven. Remove dishes from the pan and allow them to cool uncovered. Then, cover and chill in refrigerator at least 2 hours and as long as overnight.
  • To Serve.
  • Beat the whipping creme until soft peaks form. Spoon creme into a pastry bag with a star shaped tip. Pipe one star in the middle of each dish and serve.

Nutrition Facts : Calories 423.5, Fat 37.3, SaturatedFat 21.4, Cholesterol 421, Sodium 94, Carbohydrate 15.8, Fiber 0.1, Sugar 9.8, Protein 7.8

POTS DE CREME



Pots de Creme image

Looking for an easy recipe to make for your sweetheart? Served in pretty, stemmed glasses, this chocolaty custard is sure to set the mood for a special evening.-Connie Dreyfoos, Cincinnati, Ohio

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 5 servings.

Number Of Ingredients 7

1 large egg
2 tablespoons sugar
Dash salt
3/4 cup half-and-half cream
1 cup semisweet chocolate chips
1 teaspoon vanilla extract
Whipped cream, optional

Steps:

  • In a small saucepan, combine the egg, sugar and salt. Whisk in cream. Cook and stir over medium heat until mixture reaches 160° and coats the back of a metal spoon. , Remove from the heat; whisk in chocolate chips and vanilla until smooth. Pour into small dessert dishes. Cover and refrigerate for 8 hours or overnight. Garnish with whipped cream if desired.

Nutrition Facts :

EASY POTS DE CREME



Easy Pots de Creme image

A simplified version of pots de creme that is irresistible and takes no time to make!

Provided by Sarah James

Categories     World Cuisine Recipes     European     French

Time 3h30m

Yield 8

Number Of Ingredients 8

5 egg yolks
5 tablespoons white sugar
¼ teaspoon salt
¾ cup heavy cream
½ cup half-and-half
10 ounces bittersweet chocolate, finely chopped
1 tablespoon vanilla extract
1 cup very strong, very hot coffee

Steps:

  • Combine egg yolks, sugar, and salt in a blender. Blend until smooth. Add heavy cream and half-and-half; blend again. Add chocolate and vanilla extract and blend until chocolate is very finely chopped. Carefully pour hot coffee through the opening while blender is running; blend until chocolate is melted and smooth.
  • Pour mixture into small serving dishes. Let cool to room temperature. Cover with plastic wrap and refrigerate for at least 3 hours and up to 3 days.

Nutrition Facts : Calories 360.4 calories, Carbohydrate 29.6 g, Cholesterol 165.7 mg, Fat 24.5 g, Fiber 2.7 g, Protein 5 g, SaturatedFat 14.5 g, Sodium 94.9 mg, Sugar 23.9 g

PUMPKIN POTS DE CRèME WITH AMARETTI-GINGER CRUNCH



Pumpkin Pots de Crème with Amaretti-Ginger Crunch image

It may be Thanksgiving, but to make pumpkin pie is a relatively thankless task. Always invited but often ignored, most pumpkin pies are too heavy to enjoy after a large dinner. Yet the meal is somehow incomplete without it. Sometimes it's kinder to break up the union of pumpkin and pie. An ethereal custard covered with crunchy cookie crumbs and spicy-sweet ginger plays the pumpkin role with more grace. Traditional pumpkin-pie spices like cinnamon and nutmeg can be used or not, according to the impeccable taste of the cook.

Provided by Julia Moskin

Categories     dessert

Time 1h

Yield 10 - 12 servings

Number Of Ingredients 9

1 cup canned pumpkin puree
3 cups heavy cream
1 vanilla bean, split lengthwise
8 egg yolks
1/3 cup granulated sugar
1/4 teaspoon ground cinnamon, optional
1/8 teaspoon ground nutmeg, optional
2/3 cup crumbled amaretti cookies
1 tablespoon finely chopped crystallized ginger

Steps:

  • In a heavy saucepan over medium heat, bring pumpkin puree cream and vanilla bean halves to a boil; set aside for 15 minutes, and then remove vanilla bean halves. In a medium metal bowl or the top of a double boiler, combine egg yolks and sugar. Place bowl over a pot of barely simmering water (make sure bottom of bowl doesn't touch water). Whisk constantly until mixture forms a ribbon when you lift the whisk, about 6 or 8 minutes. Be careful not to overheat, or egg mixture could curdle.
  • Whisk in hot pumpkin mixture, and cook over medium heat, whisking often, until mixture has consistency of thick cream, 40 to 50 minutes. Mixture should gently steam; be careful not to overheat. Add cinnamon and nutmeg, if using, and mix well. Strain into a pitcher or a bowl with a pouring lip.
  • Divide mixture among 10 to 12 teacups, ramekins or custard cups. Refrigerate at least 4 hours or up to 2 days. Just before serving combine amaretti crumbs and ginger, and sprinkle on top of each dessert.

Nutrition Facts : @context http, Calories 282, UnsaturatedFat 9 grams, Carbohydrate 13 grams, Fat 25 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 15 grams, Sodium 42 milligrams, Sugar 10 grams

Tips:

  • Use fresh ginger: Fresh ginger has a more intense flavor than ground ginger, and it will give your pots de crème a more vibrant color.
  • Strain the custard: Straining the custard will remove any lumps and ensure a smooth texture.
  • Chill the custard thoroughly: Chilling the custard for at least 4 hours, or overnight, will allow it to set properly.
  • Use ramekins: Ramekins are the traditional dish for pots de crème, but you can also use small jars or cups.
  • Serve with a garnish: A dollop of whipped cream, a sprinkle of chopped nuts, or a berry compote are all great garnishes for pots de crème.

Conclusion:

Ginger pots de crème is a delicious and elegant dessert that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. Whether you like your pots de crème rich and creamy or light and fluffy, there is a recipe in this article that is sure to please you. So next time you are looking for a special dessert to impress your friends and family, give ginger pots de crème a try.

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