Ginger Creme Brulee

1. 1

   Preheat oven to 350 degrees (175 C.).

2. 2

   In a 2-quart bowl, beat yolks with 3-1/2 tbsp (50 ml) sugar until the mixture turns pale yellow and the sugar is absorbed, about 3 minutes of vigorous beating with a whisk.

3. 3

   Add cream and vanilla and beat well.

4. 4

   Place a few slices of ginger in the bottom of 4-3/4 cups (1125 ml) ramekins.

5. 5

   Put a dot of raspberry jam in the center of each ramekin.

6. 6

   Carefully ladel in mixture and transfer ramekins to a small baking dish.

7. 7

   Add enough warm water to the baking dish to come halfway up ramekins, and bake for 50 minutes.

8. 8

   The top of the custards will become golden brown.

9. 9

   Cool, then refrigerate ramekins for at least 3 hours, or overnight.

10. 10

    If using a broiler, preheat for 15 minutes.

11. 11

    Sprinkle about 1 tbsp (15 ml) sugar on top of each ramekin and roll around surface to lightly coat, tipping excess sugar into next ramekin.

12. 12

    Place ramekins in a shallow pan, surround with water and ice cubes and place 2 inches from broiler cooking until sugar carmelizes, about 30 seconds.

13. 13

    Alternatively, use a propane torch on low flame to carmelize sugar tops.

14. 14

    This is more accurate and certainly more fun!

15. 15

    Serve at once.

* Per serving · 4 servings · Values may vary.