Ginger Vanilla Creme Brulee


Photography by *kaishin*

Hi everyone,

Finally got my recipe written out to my satisfaction… for those who asked for this recipe, thank you for your patience! Hope you enjoy using this recipe!!

Buon Appetito! – Kai

You need:

  • 1 c Light cream 18%mf
  • 2 c Whipping cream 33%mf
  • 1 ½ tbsp Peeled ginger, coarsely grated
  • 12 Large egg yolks
  • 2 tsp Vanilla extract
  • 1 c Sugar
  • Extra sugar for brulee
  • 8 med Ramekins OR 12-14 small ramekins

Steps:

  1. Preheat oven at 325F
  2. Place creams and ginger in heavy saucepan and bring to a simmer over medium heat. Then remove from heat, cover pan with lid, and let sit for 20 minutes.
  3. Then strain cream into bowl with fine sieve, pressing on solids to release more flavour.
  4. In separate med. bowl, gently whisk yolks, sugar, and vanilla extract to blend.
  5. Gradually mix the cream into the yolk mixture.
  6. Spoon custard mixture into ramekins, filling ¾ full only.
  7. Place ramekins in large roasting pan, then pour warm water to fill pan, water reaching ½ way up to to the sides of the ramekins.
  8. Bake until just set when ramekin is gently shaken, approximately 45 minutes.
  9. Remove ramekins from water bath, and chill uncovered for at least 3 hours. Then cover and chill overnight if not serving right away.
  10. Brulee or caramelize the tops of the custard…
  11. Decorate with fresh fruits (raspberry and mint leaf) or a dusting of icing sugar, or leave plain.

Broiler:

  • Preheat broiler
  • Sprinkle sugar on top of custard, enough to rotate ramekin to get full coverage, and dump out extra sugar.
  • Place ramekins in roasting pan or tray, and place under broiler, watching and rotating the ramekins to get even caramelizing.

Torch:

  • Sprinkle sugar on top of custard, enough to rotate ramekin to get full coverage, and dump out extra sugar.
  • Use torch to caramelize sugared tops to a lovely bubbly caramel brown.
  • Let crème brulee cool down, so the tops can harden.

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