Creme Brulee & Ginger spread recipe requests

[Guest guest]

Dear Wonderful Generous BTVC Folks,Wishing you each and all moments of joy and delight. Marilyn, thinking of you often, your first holiday season without your Mom. Might be quite a change, especially so soon since losing her. Dear person.So, in addition to warm good wishes, I have two requests for recipes.A local restaurant does a Cardamom Creme Brulee. Any idea how it could be made scd? Heavy scd cream, eggs, honey.....cardamom.... Any way to do the crunchy top?Also, our wonderful health food store has a ginger spread on the shelf. Made of ginger + cane sugar. Am thinking either finely grating ginger on microplane and mixing w honey? Or.......???? I am not an experienced jam maker. At all. So wise advice appreciated.Best wishes and thank youRuth

[Guest guest]

I make homemade jam by simmering the main ingredient, usually frozen fruit, with a little honey and water. I simmer until the liquid boils away. I haven't tried this with ginger, but it may work.

--

[Guest guest]

I made a mock creme brulee for friends last night. It was just 3 eggs,

1/2 cup dripped yogurt (mine was made from whole milk) 1/3 cup honey

and 1/2 tsp. vanilla. Food process & pour in 4 ramekins. Bake 40-45

minutes at 350 degrees Fahrenheit. I suppose you could just add some

cardamon. It comes out with a crusty top.

It's good just like this or you can add a topping. I heated some

blueberries -- about 1 cup to 1/4 cup honey -- and added them on top of

the cooled brulees. Also did some peaches the same way. Ginger &

honey sounds good too. I may try that next time.

Cathy

15 yo son w UC in remission

SCD 3 years

On Saturday, December 19, 2009, at 06:58 PM, Ruth Hirsch wrote:

>  

> Dear Wonderful Generous BTVC Folks,

>

> Wishing you each and all moments of joy and delight.  Marilyn,

> thinking of you often, your first holiday season without your Mom.

>  Might be quite a change, especially so soon since losing her.  Dear

> person.

>

> So, in addition to warm good wishes, I have two requests for recipes.

> A local restaurant does a Cardamom Creme Brulee.  Any idea how it

> could be made scd?  Heavy scd cream, eggs, honey.....cardamom....  Any

> way to do the crunchy top?

>

> Also, our wonderful health food store has a ginger spread on the

> shelf.  Made of ginger + cane sugar.  

> Am thinking either finely grating ginger on microplane and mixing w

> honey?  Or.......????  I am not an experienced jam maker.  At all.  So

> wise advice appreciated.

>

> Best wishes and thank you

> Ruth

>

>

>

[Guest guest]

did you mean add cardamom and no honey - for us yeasties who can't do honey??-

lol

thanks eileen 23 months scd

>

> >  

> > Dear Wonderful Generous BTVC Folks,

> >

> > Wishing you each and all moments of joy and delight.  Marilyn,

> > thinking of you often, your first holiday season without your Mom.

> >  Might be quite a change, especially so soon since losing her.  Dear

> > person.

> >

> > So, in addition to warm good wishes, I have two requests for recipes.

> > A local restaurant does a Cardamom Creme Brulee.  Any idea how it

> > could be made scd?  Heavy scd cream, eggs, honey.....cardamom....  Any

> > way to do the crunchy top?

> >

> > Also, our wonderful health food store has a ginger spread on the

> > shelf.  Made of ginger + cane sugar.  

> > Am thinking either finely grating ginger on microplane and mixing w

> > honey?  Or.......????  I am not an experienced jam maker.  At all.  So

> > wise advice appreciated.

> >

> > Best wishes and thank you

> > Ruth

> >

> >

> >

>

[Guest guest]

I've never had a Creme Brulee in my life so I am not familiar with the

crunchy top, but could you use some chopped nuts along with the ginger

and a bit of honey? I imagine the crunch part comes from sugar

crystals.

So, in addition to warm good wishes, I have two requests for

recipes.

A local restaurant does a Cardamom Creme Brulee. Any idea how it could be made scd? Heavy scd cream, eggs, honey.....cardamom.... Any way to do the crunchy top?

Also, our wonderful health food store has a ginger spread on the shelf. Made of ginger + cane sugar.

Am thinking either finely grating ginger on microplane and mixing w honey? Or.......???? I am not an experienced jam maker. At all. So wise advice appreciated.

[Guest guest]

At 12:19 PM 12/20/2009, you wrote:

I imagine the crunch part comes

from sugar crystals.

It's a caramel top. In N'Awlins, they'll put sugar on top and then flame

it with a kitchen torch to get the " burnt sugar "

crust " .

I suspect that one could make caramel out of honey and pour it over and

let it harden.

—

Marilyn

New

Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund

[Guest guest]

Sorry, just getting back to the list. No, I meant add cardamon to the

other ingredients, not as a substitute for the honey.

They bake up high with a browned top. Then when they cool, they drop,

making a crusty top appearance. I like Marilyn's idea of making

caramel out of honey to top it, that would add to the creme brulee feel

I think.

Cathy

On Sunday, December 20, 2009, at 10:26 AM, blackguitarmaker wrote:

>  

> did you mean add cardamom and no honey - for us yeasties who can't do

> honey??- lol

> thanks eileen 23 months scd

>

[Guest guest]

thanks

eileen

>

> >  

> > did you mean add cardamom and no honey - for us yeasties who can't do

> > honey??- lol

> > thanks eileen 23 months scd

> >

>

[Guest guest]

Dear and Cathy,Great. Many thanks for both of your recipe responses. They look wonderful. Will play around w making a ginger-y spread-- maybe with pear.thanks againRuth1a.Re: Creme Brulee & Ginger spread recipe requestsPosted by: " Schneider" julie.a.schneider@...Sun Dec 20, 2009 6:22 am (PST)I make homemade jam by simmering the main ingredient, usually frozen fruit,with a little honey and water. I simmer until the liquid boils away. Ihaven't tried this with ginger, but it may work.--Back to topReply to sender | Reply to group | Reply via web post Messages in this topic (3)1b.Re: Creme Brulee & Ginger spread recipe requestsPosted by: " DeWitt" catrd@... cathyrdewittSun Dec 20, 2009 8:01 am (PST)I made a mock creme brulee for friends last night. It was just 3 eggs, 1/2 cup dripped yogurt (mine was made from whole milk) 1/3 cup honey and 1/2 tsp. vanilla. Food process & pour in 4 ramekins. Bake 40-45 minutes at 350 degrees Fahrenheit. I suppose you could just add some cardamon. It comes out with a crusty top.It's good just like this or you can add a topping. I heated some blueberries -- about 1 cup to 1/4 cup honey -- and added them on top of the cooled brulees. Also did some peaches the same way. Ginger & honey sounds good too. I may try that next time.Cathy15 yo son w UC in remissionSCD 3 yearsOn Saturday, December 19, 2009, at 06:58 PM, Ruth Hirsch wrote: