How to Make Ginger Crème Brulee
Serves: 4
Preparation time: 20 mins
Cooking time: 40 mins
Ingredients needed to make Ginger Crème Brulee:
- 16 fl oz double cream
- 6 egg yolks
- 3 ½ oz mascarpone
- 2 ½ oz + 4 tbsp light brown sugar
- 4’’ fresh ginger, peeled and finely grated
- 1 vanilla pod, seeds scraped out
Cooking instructions for Ginger Crème Brulee:
- Warm up your oven to 300 degrees F.
- Arrange few ramekins in a roasting tray and fill the latter with water until it stands midway along the sides of the moulds.
- Pour the cream into a pan, along with the mascarpone and scrape out the seeds of vanilla into it.
- Give it a nice stir to mix well and cook over moderate heat until it begins to boil.
- Turn off the heat at once and fold in the grated ginger until it is evenly distributed throughout the mixture.
- Place the egg yolks in a bowl and whisk them thoroughly, along with 2 ½ oz sugar, until the latter dissolves and blends to form a pale and light mixture.
- Fold in the ginger cream, few spoonfuls at a time, while beating them into the mixture after every addition until all of the cream is blended into a uniform mixture.
- Spoon the cream mixture into the ramekins and bake in the oven for about half an hour or until it is just set but still wobbles at touch.
- Take the ramekins out of the oven and arrange them on a wire rack to cool to some extent.
- Refrigerate for 1 hour to let them set and chill.
- Top each brulee with a sprinkling of a tbsp of rest of brown sugar.
- Caramelize the topping with a blowtorch until the surface turns dark brown; you can also grill the crème brulee in a hot oven for a couple of minutes for similar results.
- Serve right away.
Image credit: Wikimedia Commons
