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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Creme brulee is my favorite restaurant dessert hands down. So I splurged and bought myself the ramekins and a torch! Yay, fire! Ginger is one of my fav flavors - that and chocolate. Put the creme brulee and the ginger together for a perfect dessert. Read more ...and it was easy! Ingredients:
1 1/2 cups heavy cream |
1 tablespoon fresh ginger root, peeled and coarsely grated, packed |
5 large egg yolks |
1/2 cup sugar, plus 3 teaspoons |
Directions:
1. Preheat oven to 325. Combine cream and ginger in heavy saucepan. Bring to simmer over medium heat. Remove from heat; let stand 20 minutes. Strain cream through sieve into small bowl, pressing on solids until you've gotten every smidgen of liquid out. Whisk yolks and 1/2 c. sugar in medium bowl to blend. Gradually whisk in warm cream. Divide custard among 6 1/2-cup ramekins or custard cups. Place ramekins in roasting pan big enough to hold the ramekins. Pour enough warm water into pan to come halfway up sides of ramekins.
2. Bake until just set in center when pan is gently shaken, about 45 minutes. Remove ramekins from water bath; chill uncovered until cold, at least 3 hours. Cover and chill overnight.
3. When ready to serve, sprinkle each custard with 1/2 t. sugar and torch until sugar is caramelized and crisp. Serve immediately garnished with fresh berries (and maybe a chocolate curl) and a piece of crystallized ginger.
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