Recipe by Abby Girl
The subtle hint of ginger makes this dish very special and the texture is perfect. Make it the day before so that it has the proper amount of time to chill. I have successfully swapped whole milk for half of the heavy cream. If you want to get creative...add fresh raspberries to the bottom of the ramekin. Use a bit of raspberry jam to achor the berries down and making sure that they are placed on their sides. Carefully pour the brulee mixture and bake as directed
Top Review by salzer
Very good and very easy. There wasn't a ton of ginger flavor. I would have liked more (I love ginger) but this amount was good for a crowd. I used 2 ounce ramekins so it made 12 and my baking time was about 25-30 minutes. Thanks for posting
- 2 cups whipping cream
- 1⁄2 cup sugar
- 2 tablespoons gingerroot, chopped and peeled
- 1 vanilla bean, split lengthwise
- 5 large egg yolks
For Creme Brulee
- 12 teaspoons sugar
Directions See How It's Made
- Make custard: Preheat oven to 325°F Place six 3/4-cup ramekins in 13 x 9 baking pan.
- Mix cream, sugar and ginger in heavy medium saucepan. Using small sharp knife, scrape seeds from vanilla bean. Add seeds and bean to saucepan. Stir over medium heat until sugar dissolves and mixture comes to simmer. Cover pan, reduce heat to very low and simmer gently 10 minutes to infuse flavors.
- Strain into large measuring cup. Whisk yolks in medium bowl until well blended. Gradually whisk in hot cream mixture just to blend. Return custard to measuring cup; divide among dishes. Pour enough hot water into pans to come halfway up sides of dishes. Carefully transfer pans to oven.
- Bake custards until almost set in center when pans are gently shaken, 35 minutes. Using metal spatula, transfer custards in dishes to work surface; cool 30 minutes. Chill at least 3 hours and up to 2 days.
- Make Crème Brûlée: Sprinkle 2 teaspoons sugar evenly over each custard. Working with 1 custard at a time, hold blowtorch so that flame is 2 inches above surface. Direct flame so that sugar melts and browns, about 2 minutes.
- Refrigerate until custards are firm again but topping is still brittle, at least 2 hours but no longer than 4 hours so that topping doesn't soften.
- Garnish crème brulees with fruit (kiwi, strawberries, raspberries, blueberries).