Ginger Lime Crème Brûlée | How to make Ginger Lime Crème Brûlée

By Deeba Rajpal  |  15th Oct 2016  |  
4 from 1 review Rate It!
  • Ginger Lime Crème Brûlée, How to make Ginger Lime Crème Brûlée
Ginger Lime Crème Brûléeby Deeba Rajpal
  • Prep Time

    15

    mins
  • Cook Time

    60

    mins
  • Serves

    4

    People

11

1

About Ginger Lime Crème Brûlée Recipe

A rich, flavourful crème brûlée with lilting tropical flavours of lemon and ginger. It's a great way to use up left over egg yolks. Recipe adapted from Epicurious

The delicious and mouthwatering Ginger Lime Crème Brûlée is enjoyed by all. This dish is often prepared for special occasions including parties or festivals. Ginger Lime Crème Brûlée is a good option when you want to cook something different . It is an amazing dish which is liked by people of all age groups. The flavourful ingredients are the key to the amazing taste of Ginger Lime Crème Brûlée. Deeba Rajpal shared Ginger Lime Crème Brûlée recipe which can serve 4 people. The step by step process with pictures will help you learn how to make the delicious Ginger Lime Crème Brûlée. Try this delicious Ginger Lime Crème Brûlée recipe at home and surprise your family and friends. You can connect with the Deeba Rajpal of Ginger Lime Crème Brûlée by commenting on the page. In case you have any questions around the ingredients or cooking process. The Ginger Lime Crème Brûlée can also be given a rating. The "What's cooking" feature can be used to share your experience when you make Ginger Lime Crème Brûlée with other users

Ginger Lime Crème Brûlée

Ingredients to make Ginger Lime Crème Brûlée

  • For Custard:
  • 400ml low fat cream
  • 100g sugar
  • 1″ piece ginger, grated
  • 1 vanilla bean, split, scraped
  • 1/2 tsp lemon extract
  • Zest of 1 lme
  • 5 egg yolks
  • For Brûlée
  • 50g sugar

How to make Ginger Lime Crème Brûlée

  1. Preheat oven to 170C°. Place 4 3/4 cup ramekins in 1 pan.
  2. Place cream, sugar, ginger, lime zest and scraped vanilla bean in a heavy-duty pan over low heat. Simmer until the sugar melts, stirring often. Turn off heat, cover and allow flavours to infuse for 10 minutes.
  3. Place yolks in a large pan and whisk with a balloon whisk. Strain the infused mixture over the yolks and blend well to mix.
  4. Divide between the four ramekins. Pour enough hot water into the pan to come up halfway up the ramekins.
  5. Carefully transfer pan to oven. Bake custards until almost set in center when pans are gently shaken, about 45 minutes.
  6. Using metal spatula, transfer custards in dishes to cooling rack.
  7. Chill for at least 3 hours. {or overnight}
  8. Make Brûlée
  9. Sprinkle 2 teaspoons sugar evenly over each custard. Working with 1 custard at a time, hold blowtorch so that flame is 2 inches above surface.
  10. Direct flame so that sugar melts and browns, about 2 minutes.
  11. Refrigerate until custards are firm again but topping is still brittle, at least 2 hours but no longer than 4 hours so that topping doesn’t soften.
  12. Garnish crème brûlées with fruit if desired.

Reviews for Ginger Lime Crème Brûlée (1)

Anuradha sharma2 years ago

Lovely creme brulee :)
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