Ginger Snap Cr�me Br�l�e made with High Oleic Soybean Oil

A classic custard using High-Oleic Soybean Oil, egg yolks, soymilk creamer, sugar, ginger, cinnamon, clove, nutmeg, allspice, molasses, and vanilla. Finished with a torched sugar crust and fresh raspberries.

Categories: Desserts

Yield:
6-8 portions

Prep Time:
3 hours

Step 1

1 cup • High Oleic Soybean Oil

6 each • Egg Yolks, Room Temperature

1 cup • Soymilk Creamer

.5 cup • Granulated Cane Sugar

2 tsp • Ginger, Dried • Ground

2 tbsp • Ginger, Fresh • Grated

.5 tsp • Cinnamon • Ground

.125 tsp • Clove • Ground

.125 tsp • Nutmeg • Ground

.125 tsp • Allspice • Ground

2 tbsp • Molasses

1 tsp • Pure Vanilla Extract

Preheat a combi oven to 195�F at 100% steam and low fan. In a high-speed blender, combine high oleic soybean oil, egg yolks, sugar, ginger, cinnamon, clove, nutmeg, allspice, molasses, and vanilla. Blend on high for 3-4 minutes until mixture has thickened into a custard-like texture. Pour custard into ramekins and cook in combi for ~30 minutes, until custard has set and slightly jiggles in the middle. Remove from heat and let cool completely to below 41�F, about 2 hours.

Step 2

1 cup • Granulated Cane Sugar

1 lb • Raspberries, Fresh

Once cooked custard has completely chilled, sprinkle a light layer of sugar on the top of each custard. Using a torch, caramelize sugar until golden brown. Garnish with fresh raspberries, and serve immediately.

Notes

This recipe was developed with grant funding from the United Soybean Board

The Culinary Institute of America

Created by:
Rosalyn Darling

Added on:
March 22, 2022

Last updated:
March 30, 2022