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Dessert
4 servings
4 hours 45 minutes
1 hour 20 minutes
Melissa's Corporate Chefs
This ever popular, rich baked custard is chilled and finished with a topping of caramelized sugar (hence, the literal translation).
16 ounces Heavy Cream
1 each Vanilla Bean
1 tablespoon Ground Ginger
1 pinch Salt
4 Egg Yolks
1/2 cup Granulated Sugar
1/2 teaspoon Orange Zest
3 tablespoons Granulated Sugar
2 tablespoons Crystallized Ginger, chopped very fine
Preheat oven to 325 degrees. Split vanilla bean down the center and scrape out seeds. Combine cream, vanilla bean seeds and salt in a saucepan over low heat. Simmer for 10 minutes. Remove mixture from heat, add orange zest and set aside. In a mixing bowl, place the egg yolks and sugar. Whisk by hand until completely combined, then slowly pour in the warm cream mixture and mix thoroughly. Place 4 ramekins in a large baking dish.
Pour mixture into ramekins and fill about ¾ full. Bake in a water bath (so water is about 2/3 up the side of ramekins) for about 1 hour or until set. Transfer crème brulees to work surface, allow to cool 30 minutes. Refrigerate 4 hours or overnight. Combine the 3 tablespoons of sugar and crystallized ginger.
Spread evenly over top of each custard. Place under broiler until sugar caramelizes (melts, bubbles and turns a golden brown). Serve immediately or allow to cool under refrigeration. Best if served within 8 hours of re-refrigeration.
Use a small propane torch. Hold flame a few inches away and move about over surface of ramekins.
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