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    Ginger Crème Brûleè

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    Ginger Crème Brûleè

    The custards can be made a day or two ahead but don't add the sugar until shortly before serving the meal.

    • Vegetarian
    • Preparation time: 1 hour, plus infusing and chilling
    • Total time: 1 hour, plus infusing and chilling 60 minutes

    Serves: 6


    • 75g piece fresh ginger
    • 700ml double cream
    • 6 medium egg yolks
    • 2-3 tbsp caster sugar (to taste)
    • 3 tbsp granulated sugar


    1. Peel the ginger and finely dice. Place in a saucepan with the cream and set over a low heat. Slowly bring to the boil, then take off the heat, cover and leave to infuse for 30 minutes.
    2. In preparation for making the custard, put plenty of ice and some cold water in a bowl large enough to hold your saucepan.
    3. Whisk the egg yolks with the caster sugar until they are pale and thick. Slowly whisk in the warm cream then return to the saucepan.
    4. Return to a low heat and using a wooden spoon, stir continuously until the mixture thickens into a velvety custard that coats the back of the spoon (10-12 minutes). If at any stage you feel that the custard is becoming too hot and therefore in danger of separating, remove the pan from the heat and continue to stir until it cools slightly, then return to the heat. When cooked, remove from the heat and put the saucepan in the bowl of iced water. Keep stirring until it cools a little, then strain into a jug and divide between 6 ramekins or small dishes. Refrigerate until needed.
    5. Before serving, sprinkle the top of each custard with the granulated sugar and caramelise with a cook's blowtorch. You can also do this under a very hot grill, but it gives a less even, more crunchy caramel. Serve with ginger star biscuits.

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