Spiced Crème Brûlée

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  What you need:

  • 4 ramekins 
  • 340 ml double cream
  • 70 g caster sugar
  • 4 eggs 
  • I tbsp vanilla extract / a vanilla pod
  • 40 g of stem ginger 
  • 1/2 a nutmeg
  • 2 tbsp of brown sugar / caster sugar

  
  

  How to cook it:

  
  

  1. Start off by heating up the cream with the vanilla, grated ginger and nutmeg until the cream starts to just boil, and then take it off the heat.
  2. Whisk 4 egg yolks with 70 g of sugar until smooth-ish and pale in colour. 
  3. While the cream is still warm whisk it into the egg mixture in batches, making sure everything is well combined. Then sieve the mixture back into the pan.
  4. Pour the mix into four individual ramekins ensuring the portion size is equal between them for even cooking. Place the ramekins into a roasting tray and the fill the tray with hot water from the kettle. The water level wants to be at least half way up the sides of the ramekin. 
  5. Put the tray in the oven at 150 oC for 35 – 40 mins. When you take them out make sure the centre is still wobbly.
  6. Remove them from the water bath, let them cool to room temperature and refrigerate for 1-2 hours.
  7. Thinly sprinkle on top the brown sugar / caster sugar then blow torch to caramelise - alternatively put under a red hot grill for 1 minute - creating the characteristic hard top. Make sure the top is cooled before serving.