Ginger and white chocolate crème brûlées recipe | Sainsbury`s Magazine
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
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.sainsburysmagazine.co.uk.
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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