Ginger Crme Brulee

This recipe is gluten free, and makes a perfect, light dessert for after holiday dinners.

Ingredients:

Steps/Methods:

Preheat oven at 350 F. Put water bath together and put in oven. Slice ginger into thin slices.
Blanch ginger in a pot of boiling water for 1-2 minutes. If you do not do the aforementioned step, the acid in the ginger will curdle the half and half cream mixture.
Scald half & half and cream with ginger and vanilla bean, steeping for 20-25 minutes, then strain out of the cream.
Whisk yolks and ginger juice in mixer at medium to high speed. Leave the mixer on high and slowly temper cream mixture into eggs.
Pour the mixture back into a heavy bottomed stockpot and cook on low for about 4-5 min, stirring constantly until mixture starts to thicken. Strain through fine mesh strainer and pour into shallow custard cups (8, 6 oz custard cups).
Put cups carefully into the water bath, water should only come up andcover with foilfor 20-35 min. You want the mixture to be set but still moving in the center when you gently shake it.
Remove cups from water bath to halt the cooking temperature and put in your fridge for 3-4 hours to cool.
When cooled, sprinkle each ramekin with 2 tsp of sugar and swirl around to make sure that the sugar has completely coated the surface.
Quickly, using a torch caramelize the sugar on top so it browns and becomes hard. If you just want to use a broiler, turn the broiler on high. Then quickly place all ramekins you have sugared on a sheet pan and put under the broiler until the sugar has browned (less than a minute).

Enjoy!

Additional Tips: