For National Baking Day Creme Brulee

December 23rd is  National Bake Day

With the Holidays upon us, it’s a great time to be inspired to do a little celebratory baking. And very unsurprisingly National Bake Day falls on December 23rd.

Here is a lovely, easy and fairly light option, Creme Brulee. While there is something to be said about the traditional holiday cookies, rich pies, and elegant cakes, some of those choices might be a little over the top after an already heavy meal. So Creme Brulee can be a fine finish . This recipe is easy and you can make it ahead of time. The little ramekins will make it seem special and easy to serve. Once you master this basic recipe, there are many other variations.

Lemon-Ginger Creme Brulee Serves: 6

Time: 40 minutes and the baking time.

Ingredients:

• 8 egg yolks, whisked
• 2 tablespoons brown sugar
• ½ teaspoon lemon extract
• ½ teaspoon vanilla extract
• 1/3 cup + 2 tablespoons sugar, divided
• 1 teaspoon lemon zest
• ½ teaspoon ground ginger
• 2 cups heavy whipping cream, chilled

Lemon-Ginger Creme Brulee Directions:

1. In a large heavy-bottom saucepan, heat whipping cream, 1/3 cup sugar, and ginger over medium heat, until bubbly around the sides of the pan.
2. Remove from the heat and add 1 tablespoon of heated cream into egg yolks; whisk well and pour the egg mixture into the pan of hot cream, stirring constantly.
3. Stir in the extracts and lemon zest, whisking well.
4. Preheat oven to 325 F and pour the mixture into six 6 oz. ramekins.
5. Place ramekins into baking pan and pour about 1 cup water; set in the oven and bake uncovered for 30 minutes or until center is just set.
6. Remove ramekins from the hot bath and cook for 10 minutes.
7. Cover and refrigerate for 4 hours.
8. Combine remaining sugar with brown sugar and sprinkle on top of prepared crème brulee.
9. Place ramekins onto a baking tray and set under broiler; broil for 4-7 minutes or until sugar is caramelized.