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Ginger Creme Brulee
from the Madam B Restaurant
2 cups whipping cream
1 vanilla bean, split
1 cup chopped fresh ginger
6 egg yolks
3/4 cup granulated sugar (approximately)
Preheat the oven to 350 degrees. In a medium saucepan, combine the cream, vanilla bean and fresh ginger. Over medium heat, bring to a boil, stirring so that the cream does not scorch on the bottom of the pan. Remove from the heat.
In a large mixing bowl, whisk together egg yolks and 1/2 cup of the sugar. Slowly add the cream mixture to the egg-yolk mixture and whisk until smooth. Strain and pour the mixture into four 6-ounce heat-safe ramekins.
Place the ramekins in a water bath. Bake for 20 minutes, or until set. Remove from the oven, leaving the ramekins in the water bath. Let cool to room temperature, then cover and chill, at least 2 hours.
With a paper towel, gently blot any moisture from the surface of the custards. Sift an even layer of sugar over each (about 1 tablespoonful, depending on the diameter of your ramekins). Caramelize with a blowtorch or under the broiler, according to the directions above. Serve immediately.
Makes 4 servings.
This page is maintained by
Chef Frank Fileccia, CCC, CEC, GOM
(
Frank's Recipes
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Copyright
© Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.
