Quick and easy
“A dessert consisting of a rich custard base topped with a contrasting layer of hard caramel. The custard base is traditionally flavored with vanilla, but can also be flavored with a variety of other flavorings.”
When i worked as a bar woman in Perth, one of the other things I also do was prepare desserts, one of the prep’s would be lime and ginger brulee. While doing basic cuisine at Le Cordon Bleu, I was taught the classical version. What i love about this dessert is when breaking the caramel with your spoon.
You will need:
250ml double cream
1 cinnamon stick
2 lime (zest)
120g egg yolk
100g caster sugar
50g demerara sugar
Preheat your oven to 100 degrees. Begin the custard base by infusing the milk and double cream, break the cinnamon stick, zest the lime and adding peeled ginger. On low heat, leave it to infuse for up to 30 minutes, then cover it with cling film. In a separate bowl, add the caster sugar and gently wisk the egg yolks. Pass the infused milk through a chinois or a sift and with a spoon, squeeze any excess liquid and flavour from the ginger and lime. Slowly temper the eggs and infused milk and gently mix with a spatula, note to self, there must not have any air or bubbles. Plate the ramikin dish onto a baking tray and ladle half of the custard, then put the tray into the oven, once the tray is set continue ladelling the rest of the custard into the ramikin tray. Oven cook the custard between 20-25 minutes, but in case it hasn’t fully set, keep it in for 30 minutes. When the brulee’s are set, leave them to cool at room temperature for up to 15 minutes. Before serving, add a layer of demerara sugar and blow torche till sugar has caramelised.
Other infused flavoured creme brulee’s:
Lemongrass or lemongrass and ginger,