LEMON GINGER CRÈME BRULEE
May 1, 2012
Crème brulee is deceptively easy to make, but makes any meal seem much more impressive!
1 cup heavy cream
2 egg yolks
¼ cup sugar
¼ tsp lemon zest
1/8 tsp vanilla extract
¼ tsp lemon juice
1/2 tsp grated candied ginger
6 tbsp granulated sugar
Add cream and sugar to a pot and place on grill over medium-high heat and bring to a boil. Remove and rest approximately 10 minutes. Whisk together egg yolks, zest, vanilla, lemon juice and grated ginger. Slowly add in the cream, whisking in order to slowly heat the egg mixture without allowing it to curdle.
Once incorporated, pour mixture in to small ramekins and place ramekins in a roasting pan. Add enough water to the pan to cove the ramekins halfway up the sides. Cover loosely with foil and place on the grill over medium-high heat, cover and allow to cook 25-30 minutes until the crème brulee has set.
Remove and refrigerate for at least one hour. Spread granulated sugar evenly over the tops of the crème brulee and use a torch to melt the sugar and create a crust. Rest for 10 minutes before serving.
Clint Cantwell, Grilling.com Editor