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Recipe

Ginger brulees

Mar 29, 2012 1:00pm
  • 20 mins preparation
  • 35 mins cooking
  • Makes 6 Item
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Ingredients

Ginger brulees
  • 1/2 cup glace ginger, chopped
  • 600 millilitre thickened cream
  • 2 cinnamon quills
  • 2 piece ginger, sliced
  • 6 egg-yolks
  • 1/3 cup brown sugar
  • 1/2 cup caster sugar
  • whipped cream, to serve

Method

Ginger brulees
  • 1
    Preheat oven to very slow, 120°C.
  • 2
    Arrange six 3/4-cup ramekins in a large baking dish. Divide glace ginger between them.
  • 3
    In a small saucepan, combine cream, cinnamon and ginger.
  • 4
    Heat on medium until almost boiling. Remove and set aside 10 minutes to infuse. Strain into a jug, discarding solids.
  • 5
    In a medium bowl, beat egg-yolks and brown sugar together until thick. Gradually whisk in cream mixture. Strain back into jug.
  • 6
    Pour custard mixture evenly among ramiekins. Add enough boiling water to baking dish to come halfway up sides of ramekins. Bake 25-30 minutes, until just wobbly in the centre.
  • 7
    Remove from water bath, allow to cool to room temperature then chill until ready to serve.
  • 8
    Cover each custard with a thick layer of caster sugar. Grill on high 1-2 minutes, or use a small blowtorch to caramelise. Serve with whipped cream.

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