Ginger Creme Brulee
- 3 cups whipping cream
- 2 tablespoons coarsely-grated peeled fresh ginger (packed)
- 10 large egg yolks
- 1 cup sugar plus
- 4 teaspoons sugar
- Fresh mint
Preheat oven to 325 degrees. Combine cream and ginger in heavy medium saucepan. Bring to simmer over medium heat. Remove from heat; let stand 20 minutes.
Strain cream into small bowl, pressing on solids in sieve. Whisk yolks and 1 cup sugar in medium bowl to blend. Gradually whisk in warm cream.
Divide custard among eight 3/4-cup ramekins or custard cups. Place ramekins in large roasting pan. Pour enough warm water into pan to come halfway up sides of ramekins.
Bake custards just until set in center when pan is gently shaken, about 45 minutes. Remove custards from water bath; chill uncovered until cold, at least 3 hours. Cover and chill overnight.
Preheat broiler. Place custards on baking sheet. Sprinkle each with 1/2 teaspoon of remaining sugar. Broil until sugar melts and caramelizes, turning sheet for even browning, about 1 minute. Refrigerate custards until topping is cold and brittle, about 1 hour and up to 2 hours. Garnish custards with strawberries and mint and serve.
This recipe yields 8 servings.