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Grand Marnier Creme Brulee with Chocolate Ginger Shards (Emeril Lagasse) Recipe

Grand Marnier Creme Brulee with Chocolate Ginger Shards (Emeril Lagasse) Recipe

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Grand Marnier Creme Brulee with Chocolate Ginger Shards (Emeril Lagasse)

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Ingredients:

Serving

1 cup heavy cream
2 tbsp sugar
1/4 vanilla bean , split in 1/2 lengthwise and seeds scraped out and reserved
very small pinch salt
2 tsp grand marnier
1 tsp orange zest
2 large egg yolks
2 mint sprigs, for garnish
chocolate-ginger shards, recipe follows
1 oz bittersweet chocolate, finely chopped
1 tbsp crystallized ginger, finely chopped

Directions:

Preheat the oven to 300 degrees F.
In a small saucepan, combine the cream, 1 tablespoon of the sugar, the vanilla bean pod and reserved seeds, and salt and bring just to a boil over medium heat. Remove from the heat and set aside. Remove and discard the vanilla bean pods. Stir in the Grand Marnier and orange zest.
In a small bowl, combine the egg yolks and 2 teaspoons of the sugar and whisk until frothy and the sugar is dissolved. Slowly whisk in the cream mixture. Divide between 2 (6-ounce) ramekins. Place in a small roasting pan or baking dish and fill with enough water to come about halfway up the sides of the ramekins. Bake until the custards are just set and still tremble slightly in the center, 35 to 40 minutes.
Remove from the oven and let cool. Cover with plastic wrap and refrigerate until well chilled, at least 4 hours.
Preheat the broiler. Sprinkle the top of each custard with 1/2 teaspoon of the remaining sugar. Place under the broiler and broil until sugar melts and caramelizes, 1 to 2 minutes, watching closely to avoid burning and turning the custards as they cook. (Alternatively, use a kitchen blow torch to caramelize the sugar.)
Stick the sharp ends of the shards down into each custard, garnish with mint, and serve immediately.
Chocolate Ginger Shards:
Line a small baking sheet with foil and chill.
In the top of a double boiler, or in a small metal bowl set over a saucepan of barely simmering water, melt the chocolate, stirring occasionally until smooth. Stir in 2 teaspoons of the ginger and spoon onto the center of the baking sheet. Spread with a rubber spatula into a rough rectangle and sprinkle with the remaining 1 teaspoon of ginger, pressing lightly to help adhere.
Chill until firm, about 30 minutes, then break into triangle-shaped pieces (shards).
Yield: garnish for 2 brulees

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	405.14 Kcal (1696 kJ)
Calories from fat	266.14 Kcal
		% Daily Value*
Total Fat	29.57g	45%
Cholesterol	270.61mg	90%
Sodium	103.63mg	4%
Potassium	116.28mg	2%
Total Carbs	29.09g	10%
Sugars	14.25g	57%
Dietary Fiber	1.1g	4%
Protein	9.03g	18%
Vitamin C	2mg	3%
Iron	1.5mg	8%
Calcium	78.3mg	8%

Amount Per 100 g
Calories	278.44 Kcal (1166 kJ)
Calories from fat	182.91 Kcal
		% Daily Value*
Total Fat	20.32g	45%
Cholesterol	185.98mg	90%
Sodium	71.22mg	4%
Potassium	79.91mg	2%
Total Carbs	19.99g	10%
Sugars	9.8g	57%
Dietary Fiber	0.75g	4%
Protein	6.2g	18%
Vitamin C	1.3mg	3%
Iron	1mg	8%
Calcium	53.8mg	8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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