Mini ginger crème brulee Recipe

A real classic - ginger scented creme brulee served in china spoons and finished with a caramelised sugar topping.

  • Preparation
    30mins
  • Cooking time
    0mn
  • Rest time
    0mn
Rate this recipe
(12 votes) 4.6/5
Ingredients
Pour people
  • Double cream : 20 ml
  • Egg yolk(s) : 2 whole
  • Caster sugar : 30 g
  • Fresh ginger : 30 g
Method
  • ETAPE 1

    Makes 20.

  • ETAPE 2

    Place the cream and the finely chopped ginger in a saucepan. Bring to a gentle boil and then simmer for 4 minutes. Set aside and allow to infuse for 20 minutes.

  • ETAPE 3

    Beat the egg yolks and the sugar together and then mix with the cream. Heat for 6 minutes until thick enough to coat the back of a spoon. Strain to remove the ginger and any lumps. Pour the mixture into ramekins and bake in a bain marie at a low heat until set.

  • ETAPE 4

    To serve: spoon the set creme brulee into china spoons and then run a palette knife over the top to make a smooth surface. Sprinkle with caster sugar and use a chef's cooking torch to caramelise the sugar.

Chef's tip

«For a more traditional creme brulee, replace the ginger in this recipe with a single split vanilla pod.»