adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Ginger creme brulee
0 Likes
Prep Time:
10 minutes
Cook Time:
40 minutes
Total Time:
50 minutes
Ginger-vanilla creme brulee: Sweet, spicy, and utterly divine.
Ingredients:
  • 330ml (1 1/3 cups) thickened cream
  • 40.00 ml finely chopped fresh ginger
  • 1/2 vanilla bean, split, seeds separated
  • 3 egg yolks
  • 70g (1/3 cup) caster sugar
Instructions:
  • Preheat the oven to 140°C. In a saucepan over medium heat, combine cream, ginger, and vanilla bean with seeds. Stir and cook until mixture simmers (do not boil), about 3 minutes. Let it sit for 5 minutes to infuse before moving on.
  • In a large bowl, vigorously whisk together the egg yolks and 1/4 cup of sugar until they are light in color and fully incorporated. Remove the vanilla bean from the cream mixture and discard it. Blend the cream mixture into the egg mixture until fully combined. Pour the mixture through a sieve into a heatproof jug, straining out the ginger pieces.
  • Prepare a roasting pan by lining the base with a tea towel folded to fit. Arrange eight 1/4-cup capacity ovenproof ramekins in the pan. Divide the cream mixture among the ramekins, then pour boiling water into the pan until it reaches halfway up the sides of the ramekins. Bake for 30-35 minutes or until almost set. Remove the ramekins from the pan and let them cool for 2 hours. Cover with plastic wrap and refrigerate overnight to chill.
  • Preheat the grill on high. Sprinkle the remaining sugar over the custards, place the ramekins in a heatproof dish surrounded by ice cubes, and cook under the grill for 2 minutes until the sugar melts and caramelizes.

Similar Recipes