Ginger Brûlées

1. 1

   Preheat oven to 250u00b0F. Arrange 6 - 6oz ramekins in a large baking dish. Distribute candied ginger between ramekins.

2. 2

   Scald heavy cream, cinnamon and ginger then set aside for 10 mins to infuse. Strain, discarding solids. Whisk together egg yolks and brown sugar until thick. Gradually whisk in infused cream. Strain and distribute between ramekins.

3. 3

   Add enough boiling water to baking dish to come halfway up sides of ramekins. Bake for 25-30 mins, until just set in the center. Remove ramekins from water bath. Let cool to room temperature then chill until ready to serve.

4. 4

   Evenly sprinkle each custard with a thick layer of sugar. Broil for 1-2 mins, or use a small blowtorch, until caramelized. Serve with whipped cream.

No additional tips available.