Ingrédients pour Ginger Chile Creme Brulee
- 6 large egg yolks
- Granulated Sugar
- Heavy Cream
- Orange Liqueur
- 2 tablespoons finely grated fresh ginger root
- Serrano Chili Peppers
- Dried Habanero Chiles
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Comment préparer Ginger Chile Creme Brulee
- In a large bowl, whisk together 6 large egg yolks and ¾ cup granulated sugar until the sugar is completely dissolved and the mixture is thick and pale yellow (about 3-5 minutes).
- In a separate bowl, combine 2 cups heavy cream, ¼ cup Grand Marnier (or other orange liqueur), 2 tablespoons finely grated fresh ginger root, and 1-2 Thai bird chilies, finely minced (adjust to your spice preference).
- Gently pour the cream mixture into the egg yolk mixture, whisking constantly to combine.
- Pour the custard mixture into the top of a double boiler set over gently simmering water. Ensure the bottom of the top pan doesn't touch the water.
- Stir constantly for 30-45 minutes, or until the custard thickens enough to coat the back of a wooden spoon. It should be thick enough to leave a trail on the spoon when you draw it across the surface.
- Remove the custard from heat and immediately strain it through a fine-mesh sieve into a large, clean bowl to remove any bits of ginger or chili.
- Let the custard cool slightly, then cover with plastic wrap, pressing the wrap directly onto the surface to prevent a skin from forming.
- Refrigerate for at least 2 hours, or preferably overnight, to allow the custard to set completely.
- Divide the chilled custard evenly among 6 (5-ounce) ramekins or custard cups.
- Just before serving, sprinkle about 2 teaspoons of granulated sugar evenly over the top of each custard.
- Caramelize the sugar using a kitchen torch or by placing the ramekins under a broiler for 1-2 minutes, watching carefully to prevent burning. The sugar should be melted and a deep golden brown color.
- Return the brûlées to the refrigerator for a few minutes to allow the caramelized sugar to slightly harden before serving.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
101g
Fat
101g
Carbs
9g
