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Monday, June 18, 2012

Creme brulee with orange and ginger

Ingredients:
- 500ml 35% cream
- 6 egg yolks
- 1 orange rind, grated
- 1/2 tsp cinnamon
- 1 tbsp ginger, minced
- 1/2 cup sugar

Preparation:
- Heat a small pot (without lid) on medium heat. Add cream, orange rind, cinnamon, and ginger. Bring mixture to a boil and then turn heat down to simmer for 2 minutes. Stir frequently.
- In a large bowl, add egg yolks and sugar. Slowly pour hot mixture into the bowl while whisking.
- Pour combined mixture into ramekins. Cover each container with aluminum foil and poke a few holes at the top.
- Place ramekins in a large pan. Add hot water to the pan to cover half of the ramekins.
- Bake for 40-45 minutes until the mixture is set (jelly like).
- Take the ramekins out of the pan. Cool for an hour on wire racks.
- Sprinkle sugar on top and caramelize with a blow torch.

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