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Creme Brule with Ginger
Saturday, 04 June 2011
This recipe is for the creme brule base. It can be topped with granulated sugar, turbinado (Raw sugar), or crushed hard candies then quickly heated with a blow torch.
This recipe is for the creme brule base. It can be topped with granulated sugar, turbinado (Raw sugar), or crushed hard candies then quickly heated with a blow torch.
Ingredients
- 1 litre - Heavy Cream (33%)
- 1 litre - Cereal Cream (10%)
- 1.5 cup - Granulated Sugar
- 22 each - Egg Yolks (Medium Sized Eggs)
- 1 tablespoon - Vanilla Extract
- 4 tablespoon - Ginger, Fresh (Finely Chopped)
Directions
Combine Cream with chopped ginger in a small saucepan and bring to a low simmer.
In a separate mixing bowl combine egg yolks, sugar and vanilla.
Temper the eggs with the hot cream and strain through fine sieve.
Divide mixture evenly into ceramic custard bowls (4oz size) and place the bowls into a 2" shallow baking dish.
Fill the baking dish 1/2 way with hot water and cover with foil.
Bake in oven for 12-15 minutes or until set, remove from heat and cool.
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