French‑Style Ginger‑Caramel Crème Brûlée

Ingredients

• 200 ml heavy cream
• 100 ml whole milk
• 60 g granulated sugar
• 30 g brown sugar
• 1 tablespoon fresh ginger
• 1 vanilla bean
• 4 egg yolks
• a pinch salt(optional)

Instructions

1. 1

   Preheat the oven to 150°C (300°F) and place two ramekins on a baking sheet.

2. 2

   In a saucepan, combine heavy cream, milk, half of the granulated sugar, brown sugar, sliced ginger, and the split vanilla bean; bring to a gentle simmer, then remove from heat and let steep for 5 minutes.

3. 3

   Whisk egg yolks with the remaining granulated sugar until pale, then slowly pour the warm cream mixture through a sieve into the yolks, whisking constantly to prevent curdling.

4. 4

   Divide the custard among the ramekins, then place the baking sheet in a water bath (water should reach halfway up the sides of the ramekins) and bake for 25‑30 minutes, until the custard is set but still slightly jiggly in the center.

5. 5

   Remove ramekins, cool to room temperature, then refrigerate for at least 1 hour.

6. 6

   Just before serving, sprinkle a thin, even layer of granulated sugar on each custard and use a kitchen torch to caramelize until golden and crackly.

7. 7

   Allow the caramel to set for 30 seconds, then serve immediately.