Ginger Creme Brulee
Yield: 4 Servings
5 Egg yolks
2 1/2 oz Sugar
1 pt Heavy cream
2 ts Ground ginger
1 tb Fresh ginger -- peeled chopped
Sugar for topping
Preheat oven to 350. Place cream along with the ground and fresh ginger in a pot and bring
to a boil over medium heat. Mix yolks and the sugar together. Temper the cream mixture
with the yolk mixture.
Let the mixture cool and strain., Divide mixture into individual,shallow custard cups and
place in a larger pan. Place pan in oven and fill half way up with hot water. Bake until
custard is firm about 25-30.Remove cups from pan and let cool. While custard is cooling
preheat broiler. When cool,sprinkle a little sugar on each cup. Place under broiler to
caramelize. Garnish with candied ginger
and sliced strawberry. Custard cups may also be caramelized using a blow torch.
Source: Chef du Jour
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