Vanilla Ginger crème Brulee
Vanilla Ginger Crème Brûlée is a twist on the classic French dessert known for its custard base and a hard-caramel top. This version adds the warm, spicy notes of ginger to the traditional vanilla flavor, creating a dessert. Originating from France, crème brûlée has been a symbol of dining since the 17th century. This particular variant mixture the texture of the custard with the zest of crystallized ginger. The dessert is prepared by boiling heavy cream with vanilla and sugar, then mixing in egg yolks to form a custard. Finely chopped crystallized ginger is added to the mixture before baking. After chilling, the top is sprinkled with brown sugar and caramelized. The taste of Vanilla Ginger Crème Brûlée is a creamy experience with a hint of spice from the ginger, balanced by the crunch of the caramelized top.
- 2 cups Heavy Cream
- ¼ cups Granulated Sugar
- 1 Vanilla Bean, split lengthwise
- 4 Egg Yolks
- 2-4 tablespoons Finely chopped Crystallized Ginger
- ¼ cups Firmly Packed Brown Sugar
- Beginning Warmth:
By heating the oven to a 300°F (150°C). Arrange six custard cups or ramekins in a broad roasting pan. Position a sieve above a large measuring cup and bring a kettle of water to a rolling boil.
- Infusing the Cream:
In a small, sturdy saucepan, whisk together the heavy cream and a whisper of granulated sugar. With hand, coax the seeds from a vanilla bean into the mix. Warm over medium heat to a simmer, then cover and let the vanilla's soul fill the cream for 15 minutes.
- Blending the Custard:
In a separate bowl, whisk egg yolks. Gently reheat the cream, removing the vanilla pod if used. Gradually pour the vanilla-infused cream into the yolks, whisking.
- Adding a Touch of Ginger:
Sprinkle a hint of crystallized ginger into each cup, distributing the fiery spice. Pour the custard over the ginger, filling the cups. Then, pour the boiled water into the roasting pan.
- The Bake:
Tenderly bake the crème brûlées about 25 minutes. With a steady hand, lift the ramekins to a wire rack to cool, then chill them in the refrigerator.
- Caramelized Crown:
When ready to serve, sieve brown sugar over each custard, then caramelize with a torch or under a broiler.
