Creme brulee is lovely in any weather. Here is a variant for ginger lovers! You can adjust the amount of candied ginger according to your preference.
Crystallized Ginger Creme Brulee
Adapted from Creme Brulee by Lou Seibert Pappas
Yield: 6 servings
- 2 cups heavy cream
- 3 tablespoons chopped peeled fresh ginger OR 1 teaspoon ground ginger
- 6 large egg yolks
- 1/3 cup sugar
- 1/4-1/2 cup finely chopped crystallized ginger (depending on how much you love ginger)
- 1 teaspoon vanilla extract
- 6 tablespoons sugar
- Preheat oven to 275°F.
- In a medium saucepan, combine cream and fresh OR ground ginger. Cook over medium heat until small bubbles form around the edges of the pan, stirring from time to time.
- Remove pan from heat and let cool to room temperature. If you used fresh ginger, strain cream through a sieve and discard the ginger.
- In a medium bowl, whisk egg yolks until pale in color.
- Whisk in sugar until dissolved.
- Whisk in flavored cream, and stir in crystallized ginger and vanilla.
- Place 6 standard-size flan dishes in a baking pan. Divide custard mixture evenly among the dishes.
- Pour warm water into the pan to come halfway up the sides of the dishes.
- Bake for 35-40 minutes, or until the center of each custard still jiggles slightly.
- Remove from oven and lift dishes from hot water.
- Let cool briefly, then cover each dish with aluminum foil and refrigerate for at least 2 hours, or up to 2 days.
- Just before serving, sprinkle 1 tablespoon sugar over each custard. Caramelize sugar with a hand-held blowtorch. It is best to caramelize the sugar as soon as you sprinkle it, or it will start to sink into the custard. Give the caramelized sugar a few minutes to harden, and then eat.