Tag: ginger beer

Dark & Stormy Crème Brûlée

I love ginger (beer) and I love spiced rum, so when I spotted Yvette van Boven‘s recipe for dark and stormy crème brûlée in the Delicious Christmas Special I had to have it. It was as amazing as you imagine it to be (if you like ginger beer and rum).

Hong Kong ‘egg’ tarts from Sasha Gill

Because I’d previously made Sasha Gill‘s vegan Hong Kong ‘egg’ tarts from her book Jackfruit & Blue Ginger (available through Bookshop.org in the US and UK) I knew a vegan custardy situ was possible. So I decided to make a vegan version and share it with you.

Crème Brûlée tools

It’s nice if you have a blow torch at hand for this, though a broiler or an oven with a grill also work. If you are going to invest in a blow torch I suggest you get the kind that you snap onto a gas cannister, rather than the kind you have to fill yourself (which I have), as the latter are very fussy and have to be refilled more often than is desirable.

In the photo you can see I have tons of ramekins perfect for crème brûlée. These are all ramekins left over from store-bought desserts that came in ramekins and that I’ve saved over time. I think this is the best way to get ramekins because you get a free ready-made snack with them. You could also use a large tart or pie dish to make one big brûlée if that’s what you’re working with.

Not kid-proof

Obviously because this dish contains alcohol it is not suitable for children. To make it suitable for children you could leave out the dark and stormy syrup and lime, see recipe notes.

Seven bowls of crème brûlée sit together on a pink backdrop. The bowls are different heights. All the brown bowls are out of focus. One blue bowl in the center of the image is in focus.

Dark and Stormy Crème Brûlée - Vegan

Dorothy Porker
Combining recipes from Yvette van Boven and Sasha Gill this recipe brings together the delicious flavors of the classic Dark & Stormy cocktail with a luscious vegan crème brûlée.
Prep Time 15 mins
Cook Time 1 hr 30 mins
Setting time 8 hrs
Course Cocktails, Dessert, Party snack, Sweets
Cuisine French, Vegan
Servings 8 - 9 people

Equipment

  • Small saucepan
  • Strainer or sieve
  • Bowl, jar or bottle
  • Oven
  • Blender
  • Ramekins x 8-9
  • Oven dish(es) that will hold the ramekins as well as a fair amount of water
  • A kettle for boiling water
  • Kitchen foil to cover the ramekins
  • Fridge
  • Blow torch, oven with grill or broiler

Ingredients
  

For the dark and stormy syrup

  • 1 can ginger beer about 12 oz - 330 ml, I like Old Jamaica
  • 1" - 2.5 cm ginger grated
  • 5 T - 90 ml rum separated into 3/ 2 T - 50/ 40 ml, I prefer spiced

For the dark and stormy crème brûlée

  • 1.3 oz - 600 g silken tofu
  • 3/4 c - 200 ml non-dairy milk I use vanilla flavored soy milk for added oomph
  • 1 1/2 t - 9 g vanilla extract
  • 3.5 T - 20 g vanilla custard powder check the ingredients to ensure this is vegan
  • 1 c - 125 g sugar
  • 1/2 c - 125 ml dark and stormy syrup see above
  • zest of 1 lime the green, not the white, the latter is unpleasantly bitter
  • pinch salt

To finish

  • 1/2 c - 60 g cane sugar plain sugar is far less delicious in this instance

Instructions
 

Make the dark and stormy syrup

  • Place the contents of 1 can of ginger beer in a small saucepan with 1" - 2.5 cm of grated ginger and 3 T - 50 ml of rum and bring to a boil.
  • Boil the ginger beer, ginger and rum mixture for 10-20 minutes until it is reduced to at least half it's original amount.
  • Strain the mixture through a strainer or sieve into a bowl, jar or bottle, before adding an additional 2 T - 40 ml of rum and leaving to cool.

To make the crème brûlée

  • Preheat an oven to 260 °F - 125 °C.
  • Blend together 1.3 oz - 600 g of silken tofu with 3/4 c - 200 ml milk, 1 1/2 t - 9 g vanilla extract, 3 1/2 T - 20 g custard powder, 1 c - 125 g sugar, 1/2 c - 125 ml dark and stormy syrup, the zest of 1 lime and a pinch of salt. Taste to check if you'd like to use more syrup, vanille, lime or salt.
  • Divide the mixture across 8-9 ramekins. Place the ramekins in oven trays and pop the kettle on to boil some water.
  • Carefully pour the boiling water into the oven trays around the ramekins so the water reaches roughly halfway to the top of the ramekins.
  • Carefully place the trays into the hot oven and bake for 1 hour and 15 minutes.
  • Remove the trays from the oven and remove the ramekins from their water bath. Leave to cool to room temperature, about half an hour, before covering them with foil and placing them in a fridge to set overnight (8 hours).

To finish

  • Before serving, take the ramekins from the fridge and top with an even layer of cane sugar before using a blow torch, broiler or hot oven grill to melt the sugar on top. Stay close in the latter two instances as the sugar will burn quickly.

Notes

  • Obviously because this recipe contains rum this recipe is not suitable to serve to children. 
  • You could also make these without the dark and stormy syrup and lime zest for plain vegan crème brûlées but I do recommend to taste the mixture before pouring it out to check if it needs more vanilla. It can remain a bit on the soy side of things if you don't.
  • These crème brûlées keep covered for about 3 days in the fridge. Just be sure to hold off on adding the burnt sugar topping until right before serving.
  • Leftover dark and stormy syrup can be kept in a closed container in the fridge for up to 3 months, use it to make more crème brûlées or to flavor a freshly baked cake for example.
  • If this is available to you, please consider using fair trade sugar for this recipe. 
Keyword creme brulee, dark and stormy, dessert, easy vegan, ginger, ginger beer, rum, sasha gill, vegan dessert, yvette van boven

Zoek je dit recept in het Nederlands? Ga dan naar vettesletten.nl voor dark & stormy crème brûlée.

Japanese Mule: Sake Cocktail

I used to drink quite a bit. So much in fact, that I had to stop drinking for a few years. It did me good.

Lucky for me I didn’t have the kind of drinking problem that required me to stop drinking forever. But taking time off changed my attitude towards alcohol and these days, except on very rare occasion, I prefer to drink something really nice and not too much of it.

All my favorite ingredients combined, I am captain cocktail!

Cut back to a few years ago, when I was in the mood for a nice refreshing cocktail but not in the mood to go outside. I had ginger beer. I had sake. And some other bits and bobs. “Make yourself a Japanese mule,” the internet whispered into my ear.

I was short a cucumber then, but it really needs a few slices because otherwise your cocktail will turn out quite dry. Perfect as a refresher on a hot summer evening but also spicy enough to last you throughout cold winter nights.

A champagne glass filled with the Japanese mule cocktail with a thin slice of lime on the rim, with a bottle of sake and a can of ginger beer in the background to the left and a jug of Japanse mule cocktail in the background to the right

Japanese Mule: A Ginger Beer and Sake Cocktail

Dorothy Porker
The perfect lightly spiced and fresh cocktail combines all my favorite ingredients for both summer and winter nights.
Prep Time 5 mins
Steeping time 15 mins
Course Cocktails, Drinks
Cuisine American, Japanese
Servings 2

Equipment

  • Jug + covering
  • Fridge

Ingredients
  

  • 1 can ginger beer
  • 1 c - 250 ml sake better quality means better results here
  • bunch coriander stems removed
  • 1/4 cucumber thinly sliced
  • 1/2 lime thinly sliced
  • 1" - 1.5 cm ginger peeled and thinly sliced
  • ice cubes to taste, in summer

Instructions
 

  • Slowly pour 1 can of ginger beer into a jug. Let it run in gently down the side to avoid it losing too much fizz.
  • Add 1 c - 250 ml of sake.
  • Roughly tear up leaves of 1 bunch of coriander and add these to the gingerbeer/ sake mixture with 1/4 thinly sliced cucumber, 1/2 thinly sliced lime and 1" - 1.5 cm's of peeled and thinly sliced ginger.
  • Cover and let sit in your fridge to let the flavors come together for a little bit, about 15 minutes or so. And pour into the most beautiful glasses you can find.
  • Finish with some ice cubes if you want.

Notes

To make this alcohol free double the ginger beer and leave out the sake.
Keyword cilantro, cocktail, coriander, ginger beer, mule, sake

Zoek je dit recept in het Nederlands? Ga naar VetteSletten.nl voor Japanse ‘Mule’, gemberbier en sake cocktail.