Ginger Creme Brulee

Cuisine: American

Category: dairy

Servings: 6


2 oz. ginger root, pared, grated
1 qt. heavy cream
10 egg yolks
9 oz. sugar

2 tbsp. sugar
candied ginger, as needed
berries, as needed
6 mint leaves


Combine ginger and cream in sauce pan; heat to boiling. Remove from heat; let cool 15 minutes. Strain. Place egg yolks and sugar in mixing bowl; mix using hand whisk. Slowly whisk in cooled cream. Pour mixture into soup cups. Place in hotel pans containing 1 in. water; bake at 325 degrees F for 1 hour. Remove from oven; refrigerate overnight. TO SERVE Sprinkle 1 tsp. sugar over each cup; brown in salamander or with hand torch. Garnish with candied ginger, berries and mint. NOTES Season: Year round Food cost: Moderate Wine notes: Sauvignon Blanc Botrytis Special ingredients: Fresh and candied ginger

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