Ginger and Vanilla Bean Creme Brulee
Indulge in the luxurious flavors of Ginger and Vanilla Bean Crème Brûlée, a gourmet twist on the classic French dessert. This silky custard is infused with the warm, aromatic spice of fresh ginger and the rich, floral notes of real vanilla bean, creating a beautifully balanced and aromatic treat. The creamy base is topped with a crackling layer of caramelized turbinado sugar, giving you that signature satisfying crunch with each spoonful. Baked to perfection in a gentle water bath and cooled to creamy decadence, this dessert is perfect for dinner parties or an elegant conclusion to a special meal. Elevate your dessert game with this stunning recipe that's as impressive as it is delectable.
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Recipe Information
Ingredients
- 2 cups Heavy cream
- 1 cup Whole milk
- 1 inch piece Fresh ginger (peeled and sliced)
- 1 Vanilla bean
- 6 Egg yolks
- 0.5 cup Granulated sugar (for custard)
- 0.125 teaspoon Salt
- 0.25 cup Turbinado sugar (for topping)
Instructions
Preheat your oven to 325°F (160°C).
In a medium saucepan, combine the heavy cream, whole milk, and peeled, sliced ginger. Split the vanilla bean lengthwise, scrape out the seeds, and add both the seeds and pod to the saucepan.
Place the saucepan over medium heat and bring the mixture to a gentle simmer. Once it simmers, remove it from heat and let it steep for 15 minutes to infuse the flavors.
While the cream mixture is steeping, whisk the egg yolks, granulated sugar, and salt together in a large mixing bowl until pale and slightly thickened.
Strain the steeped cream mixture through a fine mesh sieve to remove the ginger and vanilla pod. Gradually whisk the warm cream mixture into the egg yolk mixture. Do this slowly to avoid curdling the eggs.
Pour the custard mixture evenly into 6 ramekins, each about 4-6 ounces in size.
Place the ramekins into a large baking dish or roasting pan. Fill the dish with hot water until it reaches halfway up the sides of the ramekins to create a water bath.
Carefully place the baking dish in the preheated oven and bake for 40-50 minutes, or until the custards are set but still slightly jiggly in the center.
Remove the ramekins from the water bath and let them cool at room temperature for 30 minutes. Then cover and refrigerate for at least 4 hours, or preferably overnight.
When ready to serve, sprinkle about 2 teaspoons of turbinado sugar evenly over the surface of each custard.
Use a kitchen torch to caramelize the sugar until deep golden brown and crispy. Allow it to cool for 2-3 minutes so the sugar hardens into a crackling crust.
Serve immediately and enjoy the creamy, ginger-vanilla custard topped with a perfectly crisp sugar crust.
Nutrition Facts
Calories |
2707 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 194.9 g | 250% | |
| Saturated Fat | 110.1 g | 550% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1616 mg | 539% | |
| Sodium | 596 mg | 26% | |
| Total Carbohydrate | 175.7 g | 64% | |
| Dietary Fiber | 0.1 g | 0% | |
| Total Sugars | 172.2 g | ||
| Protein | 24.3 g | 49% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 441 mg | 34% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 532 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
