Crystallized Ginger Creme Brulee

Maker:0x4c,Date:2017-11-2,Ver:4,Lens:Kan03,Act:Lar01,E-Y

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

For custard:

  • 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

For topping:

  • 6 tablespoons sugar

 

  1. Preheat oven to 275°F.
  2. 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.
  3. Remove pan from heat and let cool to room temperature.  If you used fresh ginger, strain cream through a sieve and discard the ginger.
  4. In a medium bowl, whisk egg yolks until pale in color.
  5. Whisk in sugar until dissolved.
  6. Whisk in flavored cream, and stir in crystallized ginger and vanilla.
  7. Place 6 standard-size flan dishes in a baking pan.  Divide custard mixture evenly among the dishes.
  8. Pour warm water into the pan to come halfway up the sides of the dishes.
  9. Bake for 35-40 minutes, or until the center of each custard still jiggles slightly.
  10. Remove from oven and lift dishes from hot water.
  11. Let cool briefly, then cover each dish with aluminum foil and refrigerate for at least 2 hours, or up to 2 days.
  12. 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.

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