Imagine a classic French dessert that takes an unexpected, thrilling twist - a crème brûlée that dances between creamy elegance and fiery excitement! Larry Hunter's Ginger Chile Crème Brûlée is not your ordinary dessert, but a culinary adventure that transforms the traditional smooth custard into a sensational flavor experience. With a delicate balance of heat and sweetness, this recipe promises to elevate your dessert game and leave your guests absolutely mesmerized.
Prep Time: 20 mins
Cook Time: 1 hrs
Total Time: 1 hrs 20 mins
Cuisine: French
Serves: 6 servings
Ingredients
- 2 cups heavy cream
- 1/2 cup sugar
- 1/4 cup grated fresh ginger
- 1 teaspoon chopped fresh chile
- 5 large egg yolks
- 1 teaspoon vanilla extract
- Additional sugar for topping
Instructions
- Preheat the oven to 325°F (165°C). Arrange 6 ramekins in a large baking dish with high sides.
- In a medium saucepan, combine heavy cream, grated fresh ginger, and chopped fresh chile. Heat the mixture over medium heat until it just begins to simmer, then remove from heat and let it steep for 15 minutes to infuse the flavors.
- In a separate large mixing bowl, whisk together egg yolks, sugar, and vanilla extract until the mixture becomes pale and slightly thickened.
- Strain the infused cream mixture through a fine-mesh sieve to remove ginger and chile pieces, pressing to extract maximum flavor.
- Slowly pour the warm cream into the egg yolk mixture, whisking constantly to prevent the eggs from curdling.
- Carefully divide the custard evenly among the ramekins, filling each about 3/4 full.
- Create a water bath by pouring hot water into the baking dish around the ramekins, ensuring the water comes halfway up the sides of the ramekins.
- Carefully transfer the baking dish to the preheated oven and bake for 40-45 minutes, or until the custards are set but still slightly jiggly in the center.
- Remove ramekins from the water bath and let cool to room temperature, then refrigerate for at least 2 hours or overnight.
- Before serving, sprinkle a thin, even layer of sugar on top of each custard.
- Use a kitchen torch to caramelize the sugar until it turns golden brown and forms a crisp top. Alternatively, place under a broiler for 2-3 minutes, watching carefully to prevent burning.
- Let the caramelized sugar cool and harden for 1-2 minutes before serving. Serve chilled and enjoy the unique ginger and chile-infused crème brûlée.
Tips
- Use fresh, high-quality ingredients - especially the ginger and chile, as they're key to the unique flavor profile.
- When steeping the cream, allow enough time for the ginger and chile to fully infuse their flavors.
- Strain the cream carefully to ensure a smooth texture and prevent chile or ginger pieces in the final dessert.
- Use a kitchen torch for the most even caramelization, but if using a broiler, watch extremely closely to prevent burning.
- For the best texture, ensure your water bath is hot and comes exactly halfway up the ramekins.
- Chill the custards thoroughly before caramelizing the sugar top for the most dramatic contrast in temperatures and textures.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 25g
Protein: 5g
Fat: 38g
Saturated Fat: 22g
Cholesterol: 250mg
