Ginger Cream Brulee (Dessert)

Posted on October 17, 2020

Ginger Cream Brulee (Dessert)


  • 5 large egg yolks
  • 1 1/2 cups heavy cream
  • 1 tablespoon fresh ginger root (peeled and grated)
  • 1/2 cup of sugar (plus 3 teaspoons)


  1. Preheat oven to 325 degree Fahrenheit.
  2. Combine cream and ginger in a heavy saucepan, bring it to simmer over medium heat.
  3. Remove from heat, let stand for 20 minutes.
  4. Strain cream through sieve in a small bowl, pressing on solids until you’ve gotten every smidgen of liquid out.
  5. Whisk yolks and sugar in a medium bowl to blend.
  6. Gradually whisk in warm cream, divide custard among 6 1/2-cup custard cups.
  7. Place ramekins in a roasting pan big enough to hold the ramekins.
  8. Pour enough warm water into a pan to come halfway up sides of ramekins.
  9. Bake until the ramekins set in center when pan is gently shaken.
  10. Remove ramekins from water bath, chill uncovered until cold.
  11. Cover and chill overnight.
  12. When ready to serve, sprinkle each custard with 1/2 teaspoon sugar and torch until sugar is caramelized and crisp.
  13. Garnished with fresh berries (and maybe a chocolate curl) and a piece of crystallized ginger.
  14. Serve immediately.

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