Ginger-Flavored Crème Brulee Recipe |
Ingredients: |
500 ml cream 6 cm fresh ginger root, peeled, then halved and bruised 3 egg yolks 50 g superfine castor sugar 4 ovenproof bowls (each 10cm in diameter) 1 large baking dish (big enough to hold the above 4 bowls) 4 tablespoons sugar |
Method: Heat the cream and ginger in a saucepan over low heat, stirring from time to time, until the mixture almost comes to a boil. Remove from the heat, cover the pan and set aside for 15 minutes. Remove and discard the ginger pieces. Preheat the oven to 180 degrees Celsius. Mix the egg yolks and castor sugar in a large bowl until the sugar is dissolved, then gradually pour in the ginger-flavored cream, whisking to mix well. Do not beat the cream as this will cause air bubbles in the custard. Pour the custard mixture into 4 ovenproof bowls and place them in a deep baking dish. Carefully fill the baking pan with boiling water up to half the height of the bowls, then bake in the oven until the cream just sets in the middle, 30 to 35 minutes. Remove and set aside to cool. When the custard is cool enough, chill in the refrigerator for at least 1 hour. Sprinkle the top of each custard with 1 tablespoon of the sugar and grill under a preheated broiler for about 1 minute, until the sugar blisters and turns golden brown. (Alternatively, you may sear the surface of the custard using a torch). Remove and set aside to cool. Return the custard to the refrigerator and chill for at least 1 hour before serving. |
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