Ginger Chile Creme Brulee
Discover a bold twist on a classic dessert with this Ginger Chile Crème Brûlée recipe, where silky, creamy custard meets the unexpected zing of fresh ginger and a subtle kick from Thai red chile. Perfectly balanced with fragrant vanilla, this unique dessert is infused with vibrant, aromatic spices that elevate every spoonful. After baking to perfection, a crisp caramelized brown sugar topping adds the iconic brûlée crunch, creating a memorable dessert experience that delights both the adventurous and traditional palate. This show-stopping treat is ideal for dinner parties or special occasions, offering a sophisticated flavor profile and stunning presentation.
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Recipe Information
Ingredients
- 2 cups Heavy cream
- 1 inch piece Fresh ginger, peeled and sliced
- 1 Red chile (such as Thai chile), sliced
- 1 teaspoon Vanilla extract
- 4 Egg yolks
- 1/3 cup Granulated sugar
- 2 tablespoons Brown sugar (for caramelizing)
Instructions
Preheat your oven to 325°F (160°C).
In a medium saucepan, combine the heavy cream, fresh ginger slices, and sliced red chile. Heat the mixture over medium heat until it just begins to simmer. Do not let it boil.
Once the cream begins to simmer, remove it from the heat. Cover the saucepan and let the mixture steep for 15 minutes to infuse the flavors.
Strain the infused cream through a fine-mesh sieve into a clean bowl to remove the ginger and chile slices. Stir in the vanilla extract and set aside.
In a separate bowl, whisk the egg yolks and granulated sugar together until the mixture is pale and slightly thickened.
Slowly pour the warm infused cream into the egg yolk mixture, whisking constantly to prevent the eggs from curdling.
Divide the custard mixture evenly among 4 ramekins. Place the ramekins in a large baking dish, then carefully pour hot water into the baking dish until it reaches halfway up the sides of the ramekins.
Bake the custards in the preheated oven for 40–50 minutes, or until they are just set but still have a slight jiggle in the center.
Remove the ramekins from the water bath, let them cool to room temperature, and then refrigerate for at least 4 hours or overnight.
When ready to serve, sprinkle 1/2 tablespoon of brown sugar evenly over the surface of each custard. Use a kitchen torch to caramelize the sugar until it forms a crisp, golden crust. Alternatively, you can broil them in the oven for 1–2 minutes, keeping a close watch to prevent burning.
Allow the caramelized sugar to cool for a minute, then serve immediately and enjoy!
Nutrition Facts
Calories |
2204 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 178.3 g | 229% | |
| Saturated Fat | 102.4 g | 512% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1218 mg | 406% | |
| Sodium | 206 mg | 9% | |
| Total Carbohydrate | 99.2 g | 36% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 94.5 g | ||
| Protein | 11.7 g | 23% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 123 mg | 9% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 477 mg | 10% | |
*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.
