Ginger Pots De Creme With Brown Butter Ginger Cookie Crumbs | Cook For Your Life
Ginger Pot de Creme with Brown Butter Ginger Cookie Crumbs

Ginger Pots De Creme With Brown Butter Ginger Cookie Crumbs

1 Star2 Stars3 Stars4 Stars5 Stars (3 votes, average: 4.67 out of 5)
Loading...

Clock Icon for Prep Time 40 min prep
Person Icon for Serving Size 10 servings
Carrot Icon for Number of Ingredients Size 7 ingredients

Chef Naxielly Dominguez created this version of the French dessert custard with tofu, which adds 9 grams of protein to this treat! The recipe is a twofer as the Brown Butter Ginger Cookies...


Ingredients

Ginger Pot de Creme

  • 2 large eggs
  • 6 large egg yolks (whites reserved)
  • ½ cup sugar
  • 1 12-ounce can evaporated milk
  • 3 tablespoons fresh ginger, peeled and chopped
  • 16 ounces silken tofu, drained
  • ½ teaspoons vanilla extract

Brown Butter Ginger Cookie Crumb Topping

 

Missing an Ingredient?
Visit our ingredient substitution guide ›

Nutrition Facts

Calories

183 cals

Fat

10 g

Saturated Fat

4 g

Polyunsaturated Fat

2 g

Monounsaturated Fat

3 g

Carbohydrates

16 g

Sugar

14 g

Fiber

1 g

Protein

9 g

Sodium

65 mg

Directions

  1. Preheat oven to 325 degrees.
  2. Heat the evaporated milk and ginger in a small saucepan over medium high heat. Bring it to a boil, then remove from heat.
  3. Whisk together the whole eggs, egg yolks, and sugar in a medium bowl until thick and pale yellow.
  4. Pour a small amount of hot milk over the egg mixture, and whisk to combine. Slowly whisk the remaining hot milk into the egg mixture.
  5. Place drained tofu and vanilla extract in a blender and add the milk-egg mixture. Puree until smooth. Strain the mixture into a bowl and let it stand for 2 minutes, stirring occasionally to help remove some of the foam from the top. Divide the mixture evenly into 10 (6-ounce) ramekins (see Chef Tips).
  6. Place ramekins into a roasting pan about 4 inches deep. Add boiling water to the roasting pan to immerse the ramekins halfway. Bake for 45 minutes, or until the custards are set around the edges but slightly wobbly in the center. Remove ramekins from the oven and let them cool completely. Transfer ramekins to the refrigerator and refrigerate for at least 4 hours.
  7. Make the Brown Butter Ginger Cookies.
  8. Crumble cookies on top of each chilled pot de creme and serve immediately.

Chef Tips

You can easily halve the Pot de Creme recipe and use smaller 4-ounce ramekins to get 6-8 portions. As the pots will be smaller, check them for doneness after 40 minutes.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society


Leave a Review