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Ginger Creme Brulee
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You can make this recipe with or without the ginger but to folow up an Asian dinner, I would highly suggest using the ginger! It gives the basic recipe a hint of something new!
- 3 Cups whipping cream
- 2 Tablespoons (packed) coarsely grated peeled fresh ginger
- 10 Large egg yolks
- 1 Cup plus 4 teaspoons sugar
- Fresh mint
- Preheat oven to 325°F.
- Combine cream and ginger in heavy medium saucepan. Bring to simmer over medium heat.
- Remove from heat; let stand 20 minutes.
- Strain cream into small bowl, pressing on solids in sieve.
- Whisk yolks and 1 cup sugar in medium bowl to blend.
- Gradually whisk in warm cream.
- Divide custard among eight 3/4-cup ramekins or custard cups.
- Place ramekins in large roasting pan. Pour enough warm water into pan to come halfway up sides of ramekins.
- Bake custards just until set in center when pan is gently shaken, about 45 minutes.
- Remove custards from water bath; chill uncovered until cold, at least 3 hours.
- Cover and chill overnight.
- Preheat broiler.
- Place custards on baking sheet.
- Sprinkle each with 1/2 teaspoon of remaining sugar.
- Broil until sugar melts and caramelizes, turning sheet for even browning, about 1 minute.
- Refrigerate custards until topping is cold and brittle, about 1 hour and up to 2 hours.
- Garnish custards with strawberries and mint and serve.
As a main dish we recommend the vegan sushi served with the Asian Greens.
For the starter, we recommend the vegan miso soup.
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