Gingered Creme Brulee

1. 1

   Put the cream, sugar, and ginger in a pan and bring to the boil, then remove from the heat and leave to infuse overnight.

2. 2

   The next day, whisk the egg yolks together in a bowl.

3. 3

   Bring the cream mixture back to the boil and whisk it into the yolks.

4. 4

   Strain through a fine sieve, then divide between 4 ramekins or other small dishes.

5. 5

   Place on a baking sheet and bake in an oven preheated to 160C/325F/Gas Mark 3 for about 35 minutes, until set.

6. 6

   Shortly before serving, sprinkle the Demerara sugar over the creme brulees and then caramelize with a blowtorch.

7. 7

   Leave for a few minutes until the sugar hardens, then garnish with the raspberries and mint sprigs.

* Per serving · 4 servings · Values may vary.

No additional tips available.