Ginger and Vanilla Bean Creme Brulee

Recipe by Abby Girl
READY IN: 55mins


  • For Custard
  • 2
    cups whipping cream
  • 12
    cup sugar
  • 2
    tablespoons gingerroot, chopped and peeled
  • 1
    vanilla bean, split lengthwise
  • 5
    large egg yolks
  • For Creme Brulee
  • 12
    teaspoons sugar


  • 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).