Recipe Ginger creme brulee : Practical and Delicious

Recipe Ginger creme brulee : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Ginger creme brulee. You are currently reading Recipe Ginger creme brulee : Practical and Delicious. This recipe is the creation of the chef Chrissy Freer. Recipe Ginger creme brulee requires 10m, cook 40m and serve 8. Caution: allergy Contains milk, egg and lactose.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

Fresh ginger and vanilla infuse these creme brulee custards with a sweet and spicy flavour.

Ingredients:

5 Ingredients

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  330ml (1 1/3 cups) thickened cream
  
  
  


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  2 tbsp finely chopped fresh ginger
  
  
  


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  1/2 vanilla bean, split, seeds separated
  
  
  


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  3 egg yolks
  
  
  


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  70g (1/3 cup) caster sugar
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

4 Method Steps

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  Step 1
  
  
  
  
  Preheat oven to 140°C. Place the cream, ginger, and vanilla bean and seeds in a saucepan over medium heat. Cook, stirring, for 3 minutes or until the mixture comes to a simmer (do not boil). Set aside for 5 minutes to infuse.
  
  
  


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  Step 2
  
  
  
  
  Whisk the egg yolks and 1/4 cup of sugar in a large bowl until pale and well combined. Remove vanilla bean from the cream mixture and discard. Whisk cream mixture into egg mixture until combined. Strain through a sieve into a heatproof jug. Discard ginger.
  
  
  


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  Step 3
  
  
  
  
  Line the base of a roasting pan with a tea towel, folded to fit. Place eight 60ml (1/4-cup) capacity ovenproof ramekins in pan. Divide cream mixture among ramekins. Pour enough boiling water into the roasting pan to reach halfway up the sides of ramekins. Bake for 30-35 minutes or until almost set. Remove ramekins from pan. Set aside for 2 hours to cool. Cover with plastic wrap and place in the fridge overnight to chill.
  
  
  


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  Step 4
  
  
  
  
  Preheat grill on high. Sprinkle the remaining sugar over the tops of the custards. Place the ramekins in a heatproof dish and surround with ice cubes. Cook under grill for 2 minutes or until the sugar melts and caramelises.
  
  
  

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