For the record – ginger brulee

One if the reasons I started blogging way back in 2005 was to keep a record of my cooking.

And these days, I pretty much use Stonesoup as my go-to online recipe collection. So easy and convenient being able to access my favourite recipes wherever I am.

The only problem is if I make something delicious and don’t blog about it. I then need to flip through my old moleskine notebooks for my notes. And then I need to read my handwriting – a challenge in itself!

So today, I’m being a bit selfish.

I wanted to share my current favourite dessert so I definitely have the recipe on record. Forever. Because I know I’ll be wanting to make these again. And again.

I hope you don’t mind :)

ginger brulees
serves 2

250mL (1 cup) whipping cream (35% milk fat)
1.5 tablespoons grated ginger
15g (0.5oz) stevia or 30g (1oz) caster sugar
3 egg yolks
caster sugar, to serve

1. Preheat oven to 140C (280F). Combine cream, ginger and stevia or sugar in a saucepan and bring to a simmer. Remove from the heat and stand for about 15 minutes.

2. Add the warm cream to the egg yolks. Stir. Strain the custard and divide between 2 ramekins or other brulee bowls.

3. Place in a baking tray and add warm water to make a water bath.

4. Bake for 25-35 minutes or until custard is set but still wobbly. Cool. Refrigerate.

5. TO serve, sprinkle with a little caster sugar and burn with a blowtorch. Let it cool a little before eating.

vanilla brulees – replace the ginger with a vanilla bean – scrape the seeds into the custard.

no blowtorch? – just skip the brulee part and serve the custards instead.

dairy-free – replace the cream with coconut milk.

Have an awesome weekend!

Jules x

ps. Make sure you don’t miss out on the 2-Minute Meal Plan special launch DISCOUNT!

Go to:

Print Friendly

Previous post:

Next post: