Ginger Chile Creme Brulee

READY IN: 1hr 5mins
Recipe by PaulaG

I found this recipe in the fall 2005 issue of Sabroso, a local entertainment and dining guide. It is credited to Larry Hunter, a scientist at the National Institute of Health who is reported to be an accomplished cook. He developed this for a potluck gathering of "chileheads". Don't let the name fool you, this recipe is sweet and very spicy.

Top Review by cookiedog

This had an incredible flavor! I used 1/2 tsp California chile powder in place of the ancho/habanero chile. I made this 2 times because I was having trouble getting the texture down. This first time I think it cooked too long even though it was less than the suggested amount of time. I had to "push" it through the strainer which left it with a lumpy texture. Because the flavor was so good I tried a second time. This time I cut the recipe in half and only cooked it for 10-15 minutes which was when it was coating the back of the wooden spoon. I put it in the fridge for 4 hrs. and although it had thickened it was still somewhat loose.I hope someone will give this a shot and get the texture down because the flavor is a welcome change to most desserts!

Ingredients Nutrition


  1. In a large bowl whisk the egg yolks and sugar until the sugar is dissolved and the mixture is thick and pale yellow.
  2. Add the cream, liqueur, gingerroot, and chiles.
  3. Place the mixture in the top of a double boiler over gently simmering water.
  4. Stir constantly for 30 to 45 minutes or until the mixture thickens enough to coat the back of a wooden spoon.
  5. Remove the custard from heat and strain into a large, clean bowl.
  6. The custard will thicken as it cools. Chill for a least 2 hours or overnight; divide among 6 5-oz custard cups.
  7. When ready to serve, sprinkle about 2 teaspoons of sugar over each custard and caramelize with brulee torch or under broiler. Place in refrigerator and chill for a few minutes before serving.

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