• Home
  • About
  • Home Cooked Food
    • New Parents Freezer Food Delivery
    • Freezer Food Delivery
    • HOME COOKED FOOD DELIVERED
  • Recipes
  • Blog
  • Podcast
  • Contact
    • FAQ
    • iFAQ
  • Portfolio
    • 
    • 
    • 
    • 
    • 

Made By Margie

Delicious Recipes Made Easy

Ginger Crème Bruleé: Custard For Grown Ups!

September 13, 2013 by Margie Broadhead Leave a Comment

Crème bruleé is basically the grown ups equivalent to a bowl of custard for pudding.

Its smooth silky texture topped with a brittle sugar crust makes it impossible to resist. And the best news…its incredibly easy to make!

I think it’s one of those puddings that people think must be really hard to make ( and that’s exactly what chefs want you to think) but really, once you see how easy it is to make you will be devouring these little darlings on a regular basis…(hey, in my opinion, diets are overrated!)

And the fact that this little pud has ginger in it to spice it up a little, means you can easily pretend this is a VERY healthy pudding as ginger has magical health benefits. To name just a few, it helps the assimilation of nutrients into the body and it’s a natural aphrodisiac…

And, as if these little pots of loveliness could get any better…they can also be made up to two days in advance, so make the perfect pudding for a dinner party!

Print
Ginger Crème Bruleé: Custard For Grown Ups!
Author: Made By Margie
Serves: 6 to 4 Ginger Crème Bruleé
 
Ingredients
  • 6 egg yolks
  • 40 grams sugar
  • 600 ml double cream
  • 1 tsp vanilla extract
  • a thumb of ginger, peeled and grated
  • enough caster sugar to sprinkle on the top (about 4 tablespoons)

Instructions
  1. You will need 4 ramekins, or one large ovenproof bowl for sharing...or my personal favourite: a mixture of vintage tea cups (that can go in the oven)
  2. First up, preheat the oven to 150 C
  3. Place the ovenproof ramekins in baking tray

  4. Separate the eggs, and keep the whites aside to use to make meringue kisses or pavlova
  5. Mix the egg yolks and caster sugar (do this in a bowl which can sit a sieve on top of it)

  6. Pour the cream into a heavy based saucepan and add vanilla and a finger of grated ginger.

  7. Bring to the boil over a medium heat. Once the cream is boiling, keep an eye on it as it can easily bubble over. You want it to bubble gently away for 2 minutes. Then turn off the heat.
  8. Now place a fine sieve over the bowl (this way the sieve will capture the ginger) and pour the hot cream over the eggy sugary mixture (I know, I know all the technical lingo). Stir the whole time
  9. Now divide between the ramekins
  10. Pour water into the tray about ⅔ up the sides of the ramekins and bake for 40 mins.
  11. When it's cooked, it should still jiggle slightly when you give it a little shake. We like a bit of wobble. Thankfully!

  12. Remove from the oven and from the baking tray. When cool enough pop them into the fridge.
  13. Sprinkle with sugar and caramelise with a blow torch until it goes a gorgeous golden colour.
  14. I'm completely obsessed with edible flowers, so I decorated mine with a camomile flower, a sprig of mint and a gorgeous blue starflower of borage which tastes like honey! My mum is a green fingered garden goddess, so grows me beautiful flowers to use in my cooking, but when she's away I like to use Maddox farm edible flowers from the lovely Jan which are fab! http://www.maddocksfarmorganics.co.uk/page2.html

  15. If you don't have a blow torch,which I imagine most people won't, dont panic! You can easily pop them under the grill for 30 seconds or so, but keep an eye on them, you don't want charred tops. ( Note: if you do the grill method, just pop them back in the fridge for ½ hour or so to firm up again.
3.5.3226

If you don’t have a blow torch,which I imagine most people won’t, dont panic! You can easily pop them under the grill for 30 seconds or so, but keep an eye on them, you don’t want charred tops. ( Note: if you do the grill method, just pop them back in the fridge for 1/2 hour or so to firm up again.

Dig in and enjoy!

154

Smoked Mackerel Pâté: What the Shops Don’t Want You to Know
Prawn & Chorizo Magic Fried ‘Rice’

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Hi, I’m Margie!

mmI’m a professional chef, cookery writer and podcaster.

Find my podcast "Desert Island Dishes" on iTunes

Subscribe to my newsletter and receive my free eBook: How To Cook From Scratch For £20 A Week

don't forget to subscribe to my newsletter to receive my free eBook: How To Cook From Scratch For £20 A Week.

  • 
  • 
  • 
  • 
  • 

© 2019 · made by margie · Powered by pumpkinseed.io

Sign up so you are the first to know when the new Desert Island Dishes website launches

You won’t want to miss out on this!

Thank You!
Something went wrong!
Privacy policy

We respect your privacy