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Recipe

Tropical ginger brulee

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

Ginger brulee
  • 600 millilitre thickened cream
  • 1/4 cup ginger, finely grated
  • 7 egg-yolks
  • 1/3 cup caster sugar
  • 2 teaspoon cornflour
  • 1/3 cup brown sugar
  • fresh tropical fruits, to serve

Method

Ginger brulee
  • 1
    In a medium saucepan, combine cream and ginger. Place on medium heat and bring to boiling point. Remove from heat.
  • 2
    In a medium bowl, using an electric mixer, beat yolks, sugar and cornflour together 4-5 minutes, or until thick and pale. Gradually add cream mixture in a steady stream, beating constantly.
  • 3
    Return mixture to a clean saucepan. Cook on medium heat 6-8 minutes, stirring constantly, until mixture thickens to coat the back of a wooden spoon.
  • 4
    Strain mixture through a fine sieve into a jug. Pour evenly into six 3/4-cup ramekins. Cover and chill overnight, until set.
  • 5
    Sprinkle brown sugar evenly over tops of set custards. Using a gas torch, gently draw the flame back and forth across the surface until sugar dissolves and caramelises.

Notes

We served our brulee with a selection of lychees, chopped mango and sliced white peaches.

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