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Ginger Creme Brulee – Hip Hop Cookbook

Ginger Creme Brulee

1 1/2 cups heavy cream
1/2 cup light cream
1/2 cup sugar
2 inches of ginger, peeled, grated, hard shreds discarded
1/2 tsp vanilla
5 egg yolks

Preheat the oven to 325 F.
In a saucepan combine the creams, the sugar, ginger, and vanilla.Â Bring to a simmer stirring.
Remove from the heat and whisk in the egg yolks.
Divide between 6 ramekins.Â Set in a bain marie.
Bake 35 minutes.
Cool. Chill. Sprinkle with turbinado sugar.Â Torch.Â Serve.

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