Ginger Creme Brulee
The trick to producing a good brulee is simply to have a rich,
ultra smooth custard and then to melt the sugar on top of it into an
ice-rink-hard, paper-thin caramel without melting the custard. If you do
not have a creme brulee iron or a very hot broiler, put the custards in a
pan of ice water to keep them firm while you broil the sugar.
Note: The flavor of ginger is subtle in this dish. I'm not into "subtle"
when it comes to ginger, so I add about a teaspoon of ground ginger to
enhance the flavor.
Serves 8
6 large egg yolks
2 large eggs
3/4 cup granulated sugar
Pinch salt
1 1/2 cups milk
2 3/4 cups heavy whipping cream
1 ounce fresh ginger root, roughly chopped
6 1/2 tablespoons superfine sugar
Eight 6-ounce ovenproof ramekins
Preheat the oven to 300 F.
Put the egg yolks, eggs, granulated sugar, and salt in a stainless steel
bowl. Whisk the mixture together. Pour the milk and the cream into a
heavy-bottomed saucepot. Add the ginger and scald the mixture. Slowly
whisk it into the egg mixture. Cool the custard base and strain it through
a medium-holed strainer. Pour the custard into the 8 ramekins. Skim off
any air bubbles. Put the ramekins in an ovenproof pan and put it in the
oven. Fill the pan one-third to one-half full of hot water. (It is easier
to fill the pan with water when it is already in the oven.) Cover the pan
with aluminum foil and bake the custards for about 50 minutes. When the
custards are gently shaken, they will be set around the edges yet have an
area in the middle, about the size of a quarter, that will not be
completely firm. Refrigerate the custards several hours to overnight.
To serve: Preheat the broiler until it is very hot. Sprinkle the 6 1/2
tablespoons superfine sugar over the ginger custards. Place the custards
approximately 3 inches from the broiler.* Broil until the sugar is
caramelized. Allow the sugar to harden for a couple of minutes and then
serve.
*Easier yet, use a blow torch, moving the flame slowly around the surface
of the custard.
Mimi Hiller
www.CookbooksPlus.com
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