ginger creme brulee

i have a long list of sweets i wanted to make lately. but they basically need more egg whites than egg yolks. regarding to it, i decided to make some desserts with yolks first and the simplest yet satisfying one is creme brulee. but maybe this is going to be my last creme brulee in some short terms, i've been making quite many brulees recently and eating them frequently makes me almost sick. lol. that's why i think maybe i should give my self a break from it for a while.

the creme brulee i made this time is flavored with ginger. the idea came to me due to my preferences of drinking wedang ronde or sekoteng. wedang ronde and sekoteng are two of our traditional desserts in Indonesia. both of them have warm sweet ginger soup, wedang ronde is a warm sweet ginger soup with glutinous rice ball stuffed with peanut paste while sekoteng is a warm sweet ginger soup with roasted peanuts, tapioca pearls, toasted white bread, etc. they taste wonderful, i should post it here someday. well, back to the reason why i made this ginger creme brulee. sekoteng and wedang ronde are commonly served warm, however i sometimes prefer mine cold. haha.

i always like the sensation of eating cold ginger-something. ginger gives a sweet and warming flavor to your body, it is very nice to enjoy ginger warm on rainy days, it can quickly warm you. however, i mostly have it on sunny days so i prefer the cold version. that's why i came up with this ginger creme brulee. i thought maybe infusing a hint of ginger flavor in custard would be nice. and the result... unfortunately i still prefer vanilla creme brulee. hahaha. i still couldn't give my heart to any brulee flavor except vanilla. lucky vanilla, pity me.. but still, this brulee actually has unique flavor and i pretty like it too. how about you?

Ginger Creme Brulee
modified from Jamie Oliver, The Naked Chef 2

1 cm ginger
75 ml double cream
50 ml full fat milk
2 egg yolks
20 gr sugar

directions:
preheat the oven to 140 degree C. roast the ginger until fragrant, crushed it until almost becoming a paste.  put it into the pan with the cream and milk and slowly bring to the boil. meanwhile beat together the yolks and the sugar in a bowl until light and fluffy. when the cream and milk are just boiling, remove from the heat and using a fine mesh sieve add the cream mixture little by little to the egg mixture (sieve the ginger and press it using a teaspoon so the flavor are all extracted), whisking continuously. remove any bubbles or froth from the mixture before dividing it into the serving dishes. stand these in an appropriately sized roasting tray filled with water half way up the containers, and bake in the preheated oven for around 35 minutes until the custard mixture has set but is still slightly wobbly in the center. allow to cool to room temperature then place in the fridge until ready to serve. sprinkle with sugar and caramelize under a very hot grill or using a kitchen blowtorch.

so are you interested on trying a new unique flavor? i hope you enjoy my today's post.
thanks for reading, have a nice day!