Burnt ginger cream (ginger cream brulee)

Name: Burnt ginger cream (ginger cream brulee)
Cook time: 40 min
Total time: 40 min
Yield: 1
Ingredients: 450 g double cream; 6 Egg yolk (size M); 60 g Icing sugar; 1 TABLESPOON Ginger syrup; 3 Pieces of pickled ginger in syrup; 6 Coated Tsp demerara sugar

AUTHOR
Cassandra Brock

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 1

450 g double cream
6 Egg yolk (size M)
60 g Icing sugar
1 TABLESPOON Ginger syrup
3 Pieces of pickled ginger in syrup
6 Coated Tsp demerara sugar

Directions

1
Heat the double cream in a pot (do not bring to the boil). Beat the egg yolks and icing sugar with a whisk until creamy. Gradually, while stirring continuously, fold the hot double cream into the egg mixture. Heat the mixture in a warm water bath, stirring constantly, until it thickens (remove to form a rose). Stir ginger syrup into the mixture
2
Dice the ginger finely and divide into 6 small bowls. Pour cream into the moulds as well. Chill for 2 hours. Sprinkle cream with brown sugar. Caramelise the sugar with a gas burner
3
waiting time approx. 2 hours