Oct 26, 2009
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. Bring to a simmer stirring.
- Remove from the heat and whisk in the egg yolks.
- Divide between 6 ramekins. Set in a bain marie.
- Bake 35 minutes.
- Cool. Chill. Sprinkle with turbinado sugar. Torch. Serve.
Delicious and super easy.