Lime And Ginger Creme Brulee

1. 1

   Preheat the oven to 300u00b0F.

2. 2

   Place cream, lime peel, and vanilla bean and seeds in a medium saucepan on medium heat. Bring just to a boil. Remove from heat and let stand 10 mins.

3. 3

   Meanwhile, beat egg yolks and 1/2 cup of the sugar in a medium bowl with an electric mixer until pale. Beat in ginger. Whisk into cream mixture. Strain into a bowl, discarding solids.

4. 4

   Ladle mixture into six 1/2-cup ramekins. Place ramekins in a baking dish. Pour enough boiling water into dish to come halfway up the sides of ramekins. Cover loosely with foil.

5. 5

   Bake for 40-45 mins, until just set (with a slight wobble). Remove from dish and cool on a wire rack for 30 mins. Refrigerate for 2 hours.

6. 6

   To serve, sprinkle tops with the remaining 1/4 cup sugar. Caramelize using a kitchen blowtorch, or place under a hot broiler for 1-2 mins, until sugar melts and is dark brown. Cool slightly before serving with raspberries.

* Per serving · 4 servings · Values may vary.