Ginger and Vanilla Bean Crème Brûlée

Name: Ginger and Vanilla Bean Crème Brûlée
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 5 larges egg yolks; 2 Tbsps chopped peeled fresh ginger; 6 servings Sliced tropical fruit (such as mango, papaya and/or kiwi); 12 teaspoons sugar; 1 vanilla bean, split lengthwise; 473 milliliters whipping cream

Ginger and Vanilla Bean Crème Brûlée

You can never have too many side dish recipes, so give Ginger and Vanilla Bean Crème Brûlée a try. Watching your figure? This gluten free and vegetarian recipe has 424 calories, 5g of protein, and 34g of fat per serving. This recipe serves 6. This recipe covers 7% of your daily requirements of vitamins and minerals. Head to the store and pick up egg yolks, ginger, tropical fruit, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Preheat oven to 325°F.

Equipment you will use

Oven

Place three 4-inch-diameter fluted flan dishes* in each of two 13 x 9 x 2-inch baking pans or place six 3/4-cup ramekins in 1 pan.

Equipment you will use

Baking Pan

Ramekin

Mix cream, sugar and ginger in heavy medium saucepan. Using small sharp knife, scrape seeds from vanilla bean.

Ingredients you will need

Vanilla Bean

Ginger

Cream

Seeds

Sugar

Equipment you will use

Sauce Pan

Knife

Add seeds and bean to saucepan. Stir over medium heat until sugar dissolves and mixture comes to simmer. Cover pan, reduce heat to very low and simmer gently 10 minutes to infuse flavors. Strain into large measuring cup.

Ingredients you will need

Seeds

Sugar

Equipment you will use

Measuring Cup

Sauce Pan

Frying Pan

Whisk yolks in medium bowl until well blended. Gradually whisk in hot cream mixture just to blend. Return custard to measuring cup; divide among dishes.

Ingredients you will need

Custard

Cream

Egg Yolk

Equipment you will use

Measuring Cup

Whisk

Bowl

Pour enough hot water into pans to come halfway up sides of dishes. Carefully transfer pans to oven.

Ingredients you will need

Water

Equipment you will use

Oven

Bake custards until almost set in center when pans are gently shaken, about 30 minutes for fluted flan dishes and 35 minutes for ramekins. Using metal spatula, transfer custards in dishes to work surface; cool 30 minutes. Chill at least 3 hours and up to 2 days.

Equipment you will use

Oven

Ramekin

Spatula

Sprinkle 2 teaspoons sugar evenly over each custard. Working with 1 custard at a time, hold blowtorch** so that flame is 2 inches above surface. Direct flame so that sugar melts and browns, about 2 minutes.

Ingredients you will need

Custard

Sugar

Equipment you will use

Blow Torch

Refrigerate until custards are firm again but topping is still brittle, at least 2 hours but no longer than 4 hours so that topping doesn't soften.

Garnish crème brûlées with fruit.

Ingredients you will need

Fruit

*Four-inch-diameter fluted clear glass flan dishes are available at cookware stores and many hardware stores. They are about 2/3 inch deep and hold about 1/2 cup liquid.

**Available at some cookware stores.