For my birthday this year I received a creme brulee set complete with a miniature blow torch! My aunt and uncle came to visit in the middle of May and we made a Crystallized Ginger Creme Brulee! Delicious, although I still need some practice on crystallizing the top. Here is the recipe for anyone wanting to try it out!
Ingredients:
2 cups heavy (whipping) cream
3 tbsp chopped peeled fresh ginger
6 large egg yolks
1/3 cup granulated sugar
1/4 cup finely chopped crystallized ginger
1 teaspoon vanilla extract
Recipe:
Preheat oven to 275. Combine cream and fresh ginger over medium heat until small bubbles form around pan. Remove from heat letting it get to room temperature and strain through a sieve, discarding the ginger. Whisk egg yolks until pale, whisk in granulated sugar until dissolved, and whisk in flavored cream and stir in the crystallized ginger and vanilla extract. Place six standard-size flan dishes in a baking pan, divide the custard among the dishes. Pour warm water into the pan to come halfway up the sides of dishes. Bake in the oven for 35 to 40 minutes, or until the center of each custard still jiggles slightly (yes this would be the words from the cookbook) Remove from the oven and lift the dishes from the hot water. Let cool briefly, refrigerate for at least 2 hours or up to 2 days. When ready to serve plan the dishes on a baking sheet and evenly sprinkle 1 tbsp brown sugar over each custard. Using a hand-held blowtorch, caramelize the sugar.
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