Ginger-Vanilla Creme Brulee

Silky baked custard infused with fresh ginger and vanilla under a crackly caramelized sugar top.

Ingredients

• 3 cups heavy cream
• 1/4 cup thinly sliced fresh ginger
• 1 vanilla bean, split and scraped (or 1 tablespoon vanilla extract)
• 6 large egg yolks
• 1/2 cup granulated sugar, plus more for the tops
• Pinch of salt

Directions

1. Preheat the oven to 300°F. In a saucepan, combine the cream, ginger, and vanilla bean and seeds. Bring to a bare simmer, then remove from heat and steep 20 minutes. Strain out the ginger and vanilla pod.
2. Whisk the egg yolks with the 1/2 cup sugar and salt until pale.
3. Gradually whisk the warm cream into the yolks, then strain the custard.
4. Divide among six ramekins set in a roasting pan. Pour hot water halfway up the sides and bake until just set with a slight jiggle, 35 to 45 minutes.

Cool, then chill at least 4 hours or overnight.

1. Before serving, sprinkle each custard with a thin layer of sugar and caramelize with a torch (or under a broiler) until glassy. Let set 1 minute and serve.

Notes

Based on Ming Tsai’s ginger-vanilla Creme Brulee, his East-West spin on the French classic.