Ginger Chile Creme Brulee – a delicious recipe with egg yolks, granulated sugar, heavy cream, orange liqueur, gingerroot, serrano chili peppers. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
In a large bowl whisk the egg yolks and sugar until the sugar is dissolved and the mixture is thick and pale yellow.
2
Add the cream, liqueur, gingerroot, and chiles.
3
Place the mixture in the top of a double boiler over gently simmering water.
4
Stir constantly for 30 to 45 minutes or until the mixture thickens enough to coat the back of a wooden spoon.
5
Remove the custard from heat and strain into a large, clean bowl.
6
The custard will thicken as it cools. Chill for a least 2 hours or overnight; divide among 6 5-oz custard cups.
7
When ready to serve, sprinkle about 2 teaspoons of sugar over each custard and caramelize with brulee torch or under broiler. Place in refrigerator and chill for a few minutes before serving.
867
kcal
Calories
63
g
Fat
48
g
Carbs
29
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 8 egg yolks, 1/2 cup granulated sugar, 2 cups heavy cream, 2 tablespoons orange liqueur, and more.
Yes, Ginger Chile Creme Brulee falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
