Ginger – Creme Brulee
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 50 mins |
| Total Time | 19 hrs 20 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 250 ml milk
- 250 ml cream for boiling
- 120 g suar
- 1 vanilla pod (s)
- 2 egg yolks
- 2 egg (s)
- 5 cm ginger, fresher
- Sugar for caramelizing
Print Recipe
Pin Recipe Instructions
- Put the cream, milk and sugar in a saucepan. Peel the ginger, grate it finely and add to the milk mixture with the resulting juice. Slice open the vanilla pod and scrape it out. Add the pulp and the pod to the milk as well. Bring everything to the boil and let it steep in the refrigerator overnight.
- The next day, strain the milk mixture through a sieve to remove the ginger - then bring to the boil again. Beat the egg yolks and eggs until frothy. Pour the milk mixture over the eggs and whisk.
- Divide into 6 molds and bake in the oven at 110 ° C for about 40 minutes. Chill for at least 4 hours, then sprinkle with sugar, caramelize with a burner and serve quickly.
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