Ginger crème brûlée

VIDEO

PREP TIME: 15 MINUTES

TOTAL: 55 MINUTES


Ingredients (10 X 100 ml portions)

500 ml cream 35%

5 egg yolks

125 ml sugar

10 ml vanilla extract or 1 vanilla bean

15 g fresh ginger cut into thin slices or 2 tablespoons of powdered ginger

Additional sugar for caramel (approx. 5 tsp.)


Preparation

Step 1

Place the oven rack in the middle of the oven. Preheat oven to 300°F.

Step 2

Pour the cream into a pot. Put the ginger slices into the cream and whip together. Slowly heat the cream for 5 minutes to allow the ginger to infuse.

Step 3

In a bowl, whip the egg yolks and the sugar together quickly until the mixture is smooth and silky.

Step 4

Add the egg yolk and sugar mixture to the warm cream, gradually, whipping the two together.

Step 5

Pour the mixture into 8 to 10 80-100 ml ramekins.

Step 6

Prepare a water bath: arrange the ramekins in the baking pan and fill with hot water to reach halfway up the height of the ramekins.

Step 7

Bake in the oven for approximately 40 minutes or until the edges of the cream have solidified. The middle should still giggle a little.

Step 8

Remove from the water bath. Allow to cool, then refrigerate approximately 4 hours until completely cold. At this stage, the dessert can be kept in the refrigerator for up to 3 days.


Presentation

Just before serving, sprinkle the top with a fine dusting of sugar and caramelize using a kitchen blow torch. Serve immediately.


This recipe was made with a DCS gas cook top (click here) and a Fisher&Paykel range (click here)

Moyenne/Average:
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Showing 5 comments
  • Giuseppe
    Reply

    “Crémé Brûlée” a Classic !

    5
  • Sam
    Reply

    Yummy got to try it !

    4
  • shana
    Reply

    look easy with the video!

    5
  • Kristen Martinez
    Reply

    It seems complicated but the video makes it look super easy!!
    Going to be trying this for our next dinner party!!

    Thank you

    5
    • Le Spécialiste
      Reply

      For sure it will taste good 🙂

      0

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