Ginger Creme Brulee

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 1 1/2 cups half-and-half or 1 1/2 cups light cream
• 1/4 cup sugar
• 2 inches piece fresh ginger, thinly sliced
• 4 egg yolks
• 1/2 teaspoon vanilla

Recipe

• 1 in a medium saucepan, combine half-and-half, 1/4 cup sugar, and thinly sliced ginger slices.
• 2 cook and stir over medium-low heat for 10 minutes (reduce heat as necessary to prevent boiling).
• 3 remove from heat.
• 4 cover and let stand for 15 minutes.
• 5 strain, discarding ginger slices.
• 6 in a medium bowl, whisk together egg yolks and vanilla.
• 7 slowly whisk the warm cream mixture into the egg yolk mixture.
• 8 place four 5- or 6-ounce ramekins or custard cups in an 8-inch square baking pan.
• 9 set pan on an oven rack.
• 10 pour cream mixture into the ramekins.
• 11 pour enough hot water into the baking pan around the ramekins to reach halfway up the sides.
• 12 bake in a 325°f oven for 35 to 45 minutes or until custards are just set in centers.
• 13 remove custards from the water bath; cool on a wire rack.
• 14 cover and chill for 2 to 24 hours.
• 15 to serve, remove custards from refrigerator; let stand at room temperature for 20 minutes.
• 16 prepare caramelized topper and spoon over custards.
• 17 caramelized topper:.
• 18 place 2 tablespoons sugar in a heavy 8-inch skillet.
• 19 heat over medium-high heat until sugar begins to melt, shaking skillet occasionally to heat sugar evenly.
• 20 do not stir.
• 21 once sugar begins to melt,.
• 22 reduce heat to low and cook about 5 minutes more or until all of the sugar is melted and golden, stirring with a wooden spoon as needed.
• 23 quickly drizzle caramelized sugar over custards.
• 24 allow to stand a few minutes for caramelized sugar to set.
• 25 chill for 2 hours.