Ginger crème brûlée
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.)
Place the oven rack in the middle of the oven. Preheat oven to 300°F.
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.
In a bowl, whip the egg yolks and the sugar together quickly until the mixture is smooth and silky.
Add the egg yolk and sugar mixture to the warm cream, gradually, whipping the two together.
Pour the mixture into 8 to 10 80-100 ml ramekins.
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.
Bake in the oven for approximately 40 minutes or until the edges of the cream have solidified. The middle should still giggle a little.
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.
Just before serving, sprinkle the top with a fine dusting of sugar and caramelize using a kitchen blow torch. Serve immediately.