Ginger Pot De Crème With Brown Butter Ginger Cookie Crumbs
Rated 5 out of 5
5 out of 5 stars (based on 8 reviews)
40 min prep
90 min total
Chef Naxielly Dominguez created this delicious version of Ginger Pot de Creme with tofu which adds 9 grams of protein to this treat! The recipe is a twofer as the Brown Butter Ginger... Cookies she uses for the crumbs are yummy in their own right and can be made ahead of time. If you don’t use them all on the rich little Ginger Pots de Creme, put the leftovers in an airtight tin to snack on with a cup of tea or coffee. So good!
To make the Pot de Crème, heat the evaporated milk and ginger in a small saucepan over medium high heat. Bring it to a boil and remove from the heat.
Whisk together the whole eggs, egg yolks and sugar in a medium bowl until thick and pale yellow.
Pour a small amount of hot milk over the egg and whisk to combine. Slowly whisk the remaining hot milk into the egg mixture.
Place drained tofu and vanilla extract in a blender and add the milk-egg mixture. Puree until smooth and well blended. 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 Ann''s Tips).
Place ramekins into a roasting pan about 3 to 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 yet 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.
Crumble cookies on top of each chilled pot de crème and serve immediately.
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. Keep leftover cookies in a tin for snacks.