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Gingered Crème Brûlée

By David Nicholls

3.8

(2)

Editor's note: The recipe below by chef Jean-Georges Vongerichten is excerpted from Off Duty, a collection of chefs' recipes compiled by chef David Nicholls. To read more about the book, click here.

Recipe information

  • Yield

    Makes 4 servings

Ingredients

500ml (2 1/4 cups) double (heavy) cream
75g (1/3 cup) caster (superfine) sugar
100g (1 cup) fresh ginger, chopped
6 egg yolks
50g (1/4 cup) Demerara (light brown) sugar

To decorate:

12 raspberries
4 sprigs of mint

Preparation

  1. Step 1

    Put the cream, sugar, and ginger in a pan and bring to the boil, then remove from the heat and leave to infuse overnight.

    Step 2

    The next day, whisk the egg yolks together in a bowl. Bring the cream mixture back to the boil and whisk it into the yolks. Strain through a fine sieve, then divide between 4 ramekins or other small dishes. Place on a baking sheet and bake in an oven preheated to 160°C/325°F/Gas Mark 3 for about 35 minutes, until set.

    Step 3

    Shortly before serving, sprinkle the Demerara sugar over the crème brûlées and then caramelize with a blowtorch. Leave for a few minutes until the sugar hardens, then garnish with the raspberries and mint sprigs.

Off Duty
TagsCustardDessertGingerHerbs & SpicesRaspberryBerryFruitBakingCookbooks
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