Recipe Lime & ginger creme brulee : Practical and Delicious

Recipe Lime & 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 Lime & ginger creme brulee. You are currently reading Recipe Lime & ginger creme brulee : Practical and Delicious. This recipe is the creation of the chef Valli Little. Recipe Lime & ginger creme brulee requires 2h 55m, cook 35m and serve 6. Caution: allergy Contains gluten, peanuts, tree nuts, milk and soy.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

This Asian-style creme brulee is served with sweet edible chopsticks - perfect for dipping!

Ingredients:

11 Ingredients

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  600ml thickened cream
  
  
  


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  100ml thin cream
  
  
  


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  2 kaffir lime leaves (see note)
  
  
  


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  1 vanilla bean, split, seeds scraped
  
  
  


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  130g caster sugar
  
  
  


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  7 egg yolks
  
  
  


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  2 tsp ground ginger
  
  
  


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  Zest and juice of 1 lime
  
  
  



• Sweet chopsticks



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  6 grissini
  
  
  


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  1 tsp honey, warmed
  
  
  


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  Shredded coconut
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

5 Method Steps

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  Step 1
  
  
  
  
  Preheat the oven to 170C.
  
  
  


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  Step 2
  
  
  
  
  Bring cream to the boil over medium heat with lime leaves and vanilla pod and seeds. Simmer over low heat for 2-3 minutes, then remove from heat and allow to infuse for 10 minutes.
  
  
  


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  Step 3
  
  
  
  
  Meanwhile, whisk 1/3 cup (75g) sugar and yolks until pale. Add ginger, and lime zest and juice, and whisk into cream mixture. Strain, discarding solids. Ladle into six 1/2-cup (125ml) ramekins or ovenproof dishes, place in a roasting pan and pour enough boiling water into dish to come halfway up the sides of ramekins. Cover loosely with foil and bake for 30 minutes or until just set (with a slight wobble). Remove from pan and cool for 30 minutes, then chill for 2 hours.
  
  
  


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  Step 4
  
  
  
  
  To serve, sprinkle tops with remaining 1/4 cup (55g) sugar and caramelise using a kitchen blowtorch, or place under a hot grill for 1-2 minutes, watching carefully so the sugar doesn't burn.
  
  
  


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  Step 5
  
  
  
  
  Make sweet chopsticks: Brush plain grissini (without salt or flavourings) with a little warm honey, then roll in shredded coconut. Cook for 1-2 minutes at 170C, then cool.
  
  
  

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