Ginger Creme Brulee Recipe - Cooking Index
Ginger Creme Brulee Recipe - Cooking Index
| 6 | Egg yolks | |
| 1/2 cup | 99g / 3.5oz | Granulated sugar |
| 3 cups | 711ml | Heavy cream |
| 1 | Vanilla bean - split | |
| 3 | Fresh ginger - (dime-size) | |
| 7 tablespoons | 105ml | Unsalted butter - softened |
| 1/2 cup | 99g / 3.5oz | Brown cane sugar |
In a large metal bowl set over a pan of warm water on medium-low heat, whisk the egg yolks and granulated sugar together until the mixture is light and thick enough to form a ribbon. Remove from the heat and carefully whisk in the cream.
Add split vanilla bean and ginger slices. Place bowl back over warm water and cook slowly for about 45 minutes, stirring frequently. Take care that the water in the pan does not boil. The custard is done when mixture adheres to your fingers without dripping.
When the custard is done, remove from the heat and whisk in the butter, a little at a time until all of it has been incorporated. Strain through a fine strainer into a bowl. Ladle into 6 individual 4-ounce ramekins or a shallow 1-quart heat-proof dish. Cover and chill in the refrigerator at least 6 hours.
Preheat broiler. Sieve over the custard an even layer of brown sugar approximately 1/4-inch thick. With the rack as close as it will go to the broiler, place the ramekins under the hot broiler for about 3 minutes or until sugar caramelizes (you can use a propane torch to accomplish the same task). Chill until ready to serve.
This recipe yields 6 servings.
Source:
The Wolfgang Puck Cookbook: Recipes from Spago, Chinois and Points - East and West by Wolfgang Puck, Jason Epstein (Random House 1996)
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