Ginger Brulee Recipe
Join us @ www.helladelicious.com. According to the findings of Dr Weston A Price this actually very good for you, especially if you don't use refined white sugar. Substitute maple sugar or unrefined cane or palm sugar instead. The use of free-range eggs and cream from pasture fed cows is the key to making this a nourishing treat. Also don't eat ten of them in one sitting! Balance is the best way to go.
Summary
Preparation Time30 MinCooking Time45 Min
Ready In1 Hr 15 MinDifficulty LevelVery Easy
Health IndexHealthy++Servings5
Interest GroupHealthy
Ingredients
2 cups raw cream from pasture-fed cows
5 large egg yolks from free range chickens
1 to 2 inches of ginger, grated or pounded
3/4 cup maple sugar
Directions
Whisk egg yolks with sugar, until mixture becomes light in color and sugar has dissolved; set aside.
In a medium-sized saucepan, combine heavy cream with pounded ginger. Bring the mixture to a simmer. Turn off heat, cover and allow the ginger to infuse into the cream for about 20 minutes. Gently bring to simmer again.
Pour the cream mixture into the egg/sugar mix, whisking gently by hand to combine. Strain custard through a fine mesh strainer.
Preheat oven to 350*F (180*C). Place individual ramekins in a baking pan, deep enough to allow water to come halfway up the sides of the dishes. Fill ramekins 3/4 full. Place pan in oven and pour in hot water.
Cook 40 to 50 minutes or until custards are set. To test for doneness, gently shake the individual ramekins; if center is still a bit liquid-like or wobbly return custards to oven and continue to cook.
Remove ramekins from baking pan and chill.
To serve sprinkle a thin layer of (refined) sugar over each custard. Using a blow torch, caramelize sugar keeping the torch in constant motion. Sugar should be golden brown. If burnt, let the sugar layer cool a few minutes, peel it away and try again.
In a medium-sized saucepan, combine heavy cream with pounded ginger. Bring the mixture to a simmer. Turn off heat, cover and allow the ginger to infuse into the cream for about 20 minutes. Gently bring to simmer again.
Pour the cream mixture into the egg/sugar mix, whisking gently by hand to combine. Strain custard through a fine mesh strainer.
Preheat oven to 350*F (180*C). Place individual ramekins in a baking pan, deep enough to allow water to come halfway up the sides of the dishes. Fill ramekins 3/4 full. Place pan in oven and pour in hot water.
Cook 40 to 50 minutes or until custards are set. To test for doneness, gently shake the individual ramekins; if center is still a bit liquid-like or wobbly return custards to oven and continue to cook.
Remove ramekins from baking pan and chill.
To serve sprinkle a thin layer of (refined) sugar over each custard. Using a blow torch, caramelize sugar keeping the torch in constant motion. Sugar should be golden brown. If burnt, let the sugar layer cool a few minutes, peel it away and try again.
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