Sandi is blogging from the WhistleStop Cafe kitchen. It's all about good home cooking; food, family and fun. Thousands of posts . . .

~In the south and around the world.

Wednesday, January 07, 2015

Cooking Light ~ Late Night Tapas

We can start off the year with another Virtual Supper Club dinner. This month we are having a late night Tapas dinner ~ with cocktails.
I am in charge of bringing the dessert . . . so I searched the Cooking Light recipe box and found  THIS Recipe  for a Gingered Creme Brulee. It will be perfect in individual dessert cups.

Ginger Creme Brulee
1/3 cup sugar
4 large egg yolks
2 cups 2% reduced-fat milk
2 tablespoons chopped crystallized ginger
1/2 teaspoon vanilla extract
6 tablespoons sugar, divided

Preheat oven to 300°.
Combine 1/3 cup sugar and the egg yolks in a medium bowl, stirring well with a whisk. Combine the milk and crystallized ginger in a medium saucepan. Heat the milk mixture over medium heat to 180° or until tiny bubbles form around the edge (do not boil), stirring occasionally.
Strain mixture through a sieve into a bowl, and discard the solids. Stir in the vanilla extract. Gradually add milk mixture to egg mixture, stirring constantly with a whisk. Divide the mixture evenly among 6 (4-ounce) ramekins, custard cups, or shallow baking dishes. Place ramekins in a 13 x 9-inch baking pan; add hot water to pan to a depth of 1 inch.
  Bake at 300° 45 minutes or until the center barely moves when ramekin is touched. Remove ramekins from pan, and cool completely on a wire rack. Cover ramekins and chill at least 4 hours or overnight.

Carefully sift 1 tablespoon sugar evenly over each custard. Holding a kitchen blow torch about 2 inches from the top of each custard, heat the sugar, moving the torch back and forth, until the sugar is completely melted and caramelized (about 1 minute). Serve the custards immediately or within 1 hour.

I also found a 'recipe' for  Champagne With Cranberries ~ yes there is a recipe for this on the Cooking Light pages for even the most kitchen challenged. I froze my cranberries to they would keep the champagne chilled and a garnish of sugared ginger ~


Now . . . let's see what everyone else has brought for our Late night New Year's Supper.
Jerry has brought Ginger Shrimp Pot Stickers and a Spicy Peanut Sauce. His drink is a Satsuma-tini.
Val is making Kibbeh MeatBalls with Spiced Yogert Sauce and a Pommegranate Gin Sling
Susan is bringing Chicken, Raisin and Pinenut Salad.
Sara is making Smoked Salmon Spread and a Cucumber Saketini
Shelby is bringing Roasted Tomato Soup Shooters with Grilled Brie Cheese Bites.

Y'all enjoy ~


Valerie Harrison (bellini) said...

A beautiful pairing Sandi. I really must try this brûlée. Thanks for sharing your insights.

Susan Lindquist said...

What a pretty dessert to finish off our late night celebration! I really need one of those kitchen torches! Such a cool tool! Clever little ice cubes for the bubbly, too!

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