Sous Vide Triple Ginger Crème Brûlée
Ginger is one of my favorite spices, so naturally this recipe is one that I use often. Follow the recipe below, and read these notes for the perfect finished product: It's important to use fresh...
Keywords
- Sous vide
- Sousvide
- water bath
- immersion circulator
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Cooking tools:
- Sous vide circulator
- Kitchen torch
- Ramekin
- Mason jar
- Rack
- Fine-mesh sieve
- Saucepan
- Whisk
- Mixing bowl
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Peeler
- Spoon
- Plastic wrap
- Refrigerator
Ingredients
- 1 ½ cups heavy cream
- ½ cup whole milk
- 1 ½ inches fresh ginger, peeled and sliced into thin rounds
- 5 large egg yolks, at room temperature
- ¼ cup granulated sugar
- ½ teaspoon vanilla extract
- ½ teaspoon ground ginger
- 4 teaspoons finely chopped crystallized ginger
- 2 tablespoons turbindado (raw) sugar, for serving
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