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Ginger Creme Brulee

Anonymous Fri Oct 07 11:32:28 2005

2 oz. ginger root, pared, grated

1 qt. heavy cream

10 egg yolks

9 oz. sugar

ADDITIONAL INGREDIENTS

2 tbsp. sugar

candied ginger, as needed

berries, as needed

6 mint leaves

Combine ginger and cream in sauce pan; heat to boiling. Remove from heat; let cool 15 minutes. Strain. Place egg yolks and sugar in mixing bowl; mix using hand whisk. Slowly whisk in cooled cream. Pour mixture into soup cups. Place in hotel pans containing 1 in. water; bake at 325 degrees F for 1 hour. Remove from oven; refrigerate overnight.

TO SERVE

Sprinkle 1 tsp. sugar over each cup; brown in salamander or with hand torch. Garnish with candied ginger, berries and mint.

NOTES

Season: Year round

Food cost: Moderate

Wine notes: Sauvignon Blanc Botrytis

Special ingredients: Fresh and candied ginger

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