Ginger-crème-brûleé

Name: Ginger-crème-brûleé
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 6
Ingredients: 1 piece(s) (40 g) fresh ginger; 40 g Sugar; 6 Egg yolk (size M); 500 g Whipped cream; 6 TABLESPOONS demerara sugar; 3 Ginger plums (ginger balls in syrup)

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 6

1 piece(s) (40 g) fresh ginger
40 g Sugar
6 Egg yolk (size M)
500 g Whipped cream
6 TABLESPOONS demerara sugar
3 Ginger plums (ginger balls in syrup)

Directions

1
Peel the ginger, grate very finely, then chop again. Mix with sugar, egg yolk and cream. Pour into 6 ovenproof moulds (each containing 200 ml). Put them in the fat pan of the oven and push them onto the lower rail in the oven. Pour hot water into the fat pan to about 1/2 cm below the rim of the pan. Cook in the preheated oven (electric cooker: 150 °C/ circulating air: 125 °C/ gas: level 1) for approx. 1 hour.
2
Take the moulds out of the oven and chill for at least 8 hours. Sprinkle cream with brown sugar evenly. Caramelize with a blowtorch or crème brûleè burner until golden. Cut the ginger plums into slices and cut out stars. Decorate crème brûleè with it
3
waiting time approx. 8 hours