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Ginger Creme Brulee Recipe

Ingredients

How to make it

  • Preheat oven to 325. Combine cream and ginger in heavy saucepan. Bring to simmer over medium heat. Remove from heat; let stand 20 minutes. Strain cream through sieve into small bowl, pressing on solids until you've gotten every smidgen of liquid out. Whisk yolks and 1/2 c. sugar in medium bowl to blend. Gradually whisk in warm cream. Divide custard among 6 1/2-cup ramekins or custard cups. Place ramekins in roasting pan big enough to hold the ramekins. Pour enough warm water into pan to come halfway up sides of ramekins.
  • Bake until just set in center when pan is gently shaken, about 45 minutes. Remove ramekins from water bath; chill uncovered until cold, at least 3 hours. Cover and chill overnight.
  • When ready to serve, sprinkle each custard with 1/2 t. sugar and torch until sugar is caramelized and crisp. Serve immediately garnished with fresh berries (and maybe a chocolate curl) and a piece of crystallized ginger.

Reviews & Comments 1

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    " It was excellent "
    juels ate it and said...
    Sounds so devine! I love ginger too! Saved and high 5!
    Was this review helpful? Yes Flag

The Cook

crabhappychick Pittsburgh, PA

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