Ginger Chile Creme Brulee

Recipe by PaulaG
READY IN: 1hr 5mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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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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