Ginger Brulee


  • 2 tbs of finely minced ginger
  • 10 tbs of water
  • 2 large eggs
  • 1/2 cup sugar
  • 2 tsp of pure vanilla extract
  • 2 tsp of brown sugar
  • cooking spray
This custard brings out the wonderful flavor and spiciness of ginger along with a smooth custard and a crackly sugar topping.
  •  Preheat oven to 325 degrees.
  • Combine water, ginger and sugar in a saucepan.
  • Bring  to a boil and reduce heat and simmer for about 5 minutes or until mixture is reduced by half.
  • Strain mixture through a wire mesh strainer and discard the ginger. Let mixture cool slightly.
  • Mix ginger liquid, half and half, eggs, 1/2 cup sugar and vanilla extract.
  • Add the mixture to a blender and blend until smooth.
  • Spray 4 (8 oz) oven proof ramekins with cooking spray.
  • Place a high sided baking pan in the oven and pour in hot hot water until about 1 inch in depth.
  • Place the ramekins into the baking pan and bake for about 1 hour at 325 degrees until set.
  • Remove the ramekins from the water and let cook, then cover and refrigerate.
  • After brule’s are coo, sprinkle brown sugar over the top of each one and place on a baking sheet under a broiler until sugar melts.






















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