Crème Brûlèe with a ginger twist, this recipe is a perfect dinner-party dessert, it is elegant, sophisticated, and looks fabulous, especially if you caramelise it with a blowtorch.
Serves 6
Ingredients:
40g Ginger, peeled and finely diced
150g Soft Brown Sugar
4 Eggs, separated
500ml Whipping Cream
150ml Water
Method:
1. Heat the oven to 140c/fan 120/gas1.
2. Combine the water and half the sugar in a sauce pan, dissolve on a low heat then bring to the boil.
3. Add the ginger and simmer for 20 mins.
4. Drain the ginger.
5. Whisk the eggs with the remaining sugar and cream.
6. Divide the candied ginger between six ramekins.
7. Cover with the Crème Brûlèe mixture and cook in a bain marie for 45 mins.
8. Chill for one hour.
9. Sprinkle with some extra brown sugar.
10. Caramelise under a frill or with a blow torch before serving.
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