Ginger Chile Creme Brulee
- Reviews 1
Ready In: 1 hr 5 mins
Serves: 6
Ingredients
- 8 egg yolks
- 1⁄2 cup granulated sugar
- 2 cups heavy cream
- 2 tablespoons orange liqueur
- 2 tablespoons gingerroot, finely grated
- 2 serrano chili peppers, diced
- 1 dried habanero chiles or 1 ancho chili, seeded and powdered
- 1⁄4 cup granulated sugar
Directions
- In a large bowl whisk the egg yolks and sugar until the sugar is dissolved and the mixture is thick and pale yellow.
- Add the cream, liqueur, gingerroot, and chiles.
- Place the mixture in the top of a double boiler over gently simmering water.
- Stir constantly for 30 to 45 minutes or until the mixture thickens enough to coat the back of a wooden spoon.
- Remove the custard from heat and strain into a large, clean bowl.
- The custard will thicken as it cools. Chill for a least 2 hours or overnight; divide among 6 5-oz custard cups.
- 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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