Ginger Crème Brûlée from Lickerland: Asian-Accented Desserts by Jason Licker
Method Preheat oven to 120C (248F) In a medium-sized saucepan, boil the heavy cream and fresh ginger. Infuse for 30 minutes and then blend with an immersion blender. Strain the mixture with a fine...
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Cooking tools:
- Stove
- Saucepan
- Immersion blender
- Fine-mesh sieve
- Mixing bowl
- Kitchen scale
Ingredients
- heavy cream
- sugar
- ginger
- egg yolks
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