Wednesday, 8 December 2010

Crème Brûlée infused with ginger


Crème Brûlée is something I've always wanted to make. So a few weeks ago, when we had Lynn and Tina over for a get together, I decided to make Crème Brûlée. I also wanted to use my kitchen blowtorch that I had bought some time ago. I'd used the torch for briefly searing tomatoes and peppers but nothing really fancy. I'd actually bought the torch for desserts like Crème Brûlée so this was a perfect excuse to make the dessert and use the torch!

The Lovely Wife had mentioned that one of her friends had told her about this fabulous Ginger flavoured Crème Brûlée at some restaurant. A couple of weeks earlier, we had tried the Ginger Creme Brulee over lunch at a Vietnamese restaurant. It was a big disappointment as the custard was lumpy and runny at the same time. The flavours though were really quite good.



I adapted a recipe I found in the Readers Digest Your Cooking Questions Answered - one of The Lovely Wife's favourite cookbooks. This is what I did:


Ingredients
600ml Whipping Cream
2 tsp Vanilla Essence
4 large egg yolks (or 5 medium egg yolks)
125g Caster Sugar
3 tsps ground ginger
Method
Preheat oven to 150C. Heat the cream with the vanilla and ginger until just boiling. Remove from heat and allow the ginger to infuse into the cream.
Beat the egg yolks with half the sugar until thick and creamy. Temper the yolks with a little cream and then whisk in the cream ensuring that the yolks dont curdle. Pour the custard into 6 ramekins.
Put the ramekins in a baking pan and pour in enough hot water to come halfway up the sides of the ramekins. Bake for at least one hour or until set.
Remove from the pan and allow to cool before refrigerating for several hours, preferably overnight.
Before serving, sprinkle the tops with the remaining sugar and then caramelise the sugar with a cooking torch. Serve immediately.

[If you dont have a torch, place the sugar covered custard under a very hot grill until the sugae caramelises. Chill again for a few hours or the custard creams will be hot]




To say that this was delicious would be somewhat of an understatement. The ginger flavour of the Creme Brulee was lovely. I was in a bit of a rush and the custards didnt set as well as I had hoped, with the centre a little runny. I think that was partially due to the eggs being slightly smaller than usual. Also, I think it would need to be baked for a while longer to set really well.

Nonetheless, the custard turned out rather well and I was most pleased with the caramel layer. It was crisp and full of flavour and it was a lot of fun cracking the crust and digging into the smooth custard underneath.



A lovely dessert, very professional looking and really yummy! Something I will definitely make again and the best part of this dessert is the fun using the torch!!

4 comments:

bellini valli said...

When I go to a restaurant and creme brulee is on the menu I am there. You did a great job Dharm!!

Foodycat said...

Oh yum! My mum's creme brulee is the best I have ever tried, so I never make it myself.

Sean Grey Hanson said...

Only if I could make it, I probably be able to stop from eating creme brulee. ^_^

Cakewhiz said...

I have never tried making creme brule but now, I really want to. The pics look great!

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