Guppy's on the Beach Seafood Grill & Bar

Today's Specials

Chef Scott's Specials
for September 26

Upcoming Events

Red Tide
Updated 9/20/18

4pm to 5.15pm Daily



Call Ahead

For your convenience, please call in advance and we'll be glad to place your name on our Call Ahead List


Book Online
or Call 727-593-2032


Sun - Thurs        11:30 - 10:00
Fri - Sat              11:30 - 10:30


Lemon- ginger crème brulee

Makes six 4 oz. brulees
¼ cup chopped ginger
2 TB. – sugar
Zest of 1 lemon
1 cup – heavy whipping cream
1 cup – half and half
3  - egg  yolks
1 – egg whole
1 / 4 cup – sugar
1 / 2 tsp. – ground ginger
Juice of 1 lemon
Pinch of salt
  1.  Preheat oven to 350*
  2.  Blanch ginger in boiling water for 1 minute . Drain well
  3.  Pulverize 2 TB. sugar and zest until zest is finely minced.
  4.  Warm cream, half and half, blanched ginger, and lemon sugar in a sauce pan over medium heat just until steam rises.
  5. Remove and let steep 15 minutes.
  6.  Whisk egg yolks, egg, 1/ 4 cup sugar, ground ginger, lemon juice, and salt in a mixing bowl. Slowly
  7. Whisk warm cream mixture into eggs to temper.
  8. Strain mixture and divide among six 4 oz. ramekins.
  9. Prepare a water bath by placing ramekins in a dish 2 inches higher on all sides and place hot water in half way up the sides of the ramekins careful not to get any in the custard.
  10. Bake the brulees for 35 –45 minutes. Don’t over cook.
  11.  Remove ramekins from the water bath, cool, and cover loosely with plastic wrap. Chill until completely cold, preferably over night.
  12. Caramelize each custard before serving by burning sugar on top. Let the brulees stand a few minutes after caramelizing so the topping hardens.

Please join us by making your reservation online or by telephone. If you cannot find availability online, please call us and we will be happy to review our availability. Thanks so much, and we look forward seeing you soon!