Ginger and Vanilla Bean Creme Brulee

Recipe By : Bon Appetit February 1999
Serving Size : 6 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
- -------- ------------ --------------------------------
2 cups whipping cream
1/2 cup sugar
2 tablespoons chopped, peeled fresh ginger
1 vanilla bean,split lengthwise

5 large egg yolks

BroilerTopping and Decorations
12 teaspoons sugar
Sliced tropical fruit(as mango,papaya,kiwi

Preheat oven to 325°. Place three 4-inch-diameter fluted flan dishes in each of two
15x9x2-inch baking pans or place six 3/4-cup ramekins in 1 pan.
Mix cream, sugar and ginger in heavy medium saucepan. Using small sharp
knife scrape seeds from vanilla bean. Add seeds and bean to the saucepan. Stir
over medium heat until sugar dissolves and mixture comes simmer. Cover pan,
reduce heat to very low and simmer gently 10 minutes to infuse flavors. Strain
in a large measuring cup.
Whisk yolks in medium bowl until well blended. Gradually whisk in hot
cream mixture just to blend. Return custard measuring cup; divide among dishes.
Pour enough hot water into pan to come halfway up the sides of dishes. Carefully
transfer pans to oven.
Bake custards until almost set in center when pans are gently shaken, about
30 minutes for fluted flan dishes and 35 minutes for ramekins. Using metal spatula
transfer custards in dishes to work surface; cool 30 minutes. Chill at least 3 hours
and up to 2 days. Makes 6 servings.
Directions for Topping
Sprinkle 2 teaspoons sugar evenly over each custard. Working with 1 custard
at a time, hold blowtorch* so that flame is 2-inches above the surface. Diredt
flame so that the sugar melts and browns, about 2 minutes. refrigerate until
custards are firm again but topping is still brittle, at least 2 hours but no longer
than 4 so that topping doesn't soften. Garnish burlee with fruit.

* Available at some cookware stores or by mail from Williams-Sonoma.