Ginger and white chocolate crème brûlées recipe
Our ginger and white chocolate crème brûlées can be made ahead to beat the dinner party stress. You could also make one large crème brûlée by baking the custard
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Cooking tools:
- Kitchen torch
- Ramekin
- Roasting pan
- Fine-mesh sieve
- Cooling rack
- Pitcher
- Saucepan
- Kettle
- Mixing bowl
- Whisk
- Spoon
- Grill
- Oven
- Stove
- Spray bottle
- Chef's knife
- Cutting board
- Measuring spoon
Ingredients
- 600ml double cream
- 2 tsp ground ginger
- 3 tbsp stem ginger syrup
- 3 stem ginger balls, very finely chopped
- 150g white chocolate, chopped
- 1 tbsp vanilla bean paste or extract
- 6 medium egg yolks
- 80g caster sugar
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