GINGER CREME BRULEE — XML source

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<?xml version="1.0" encoding="UTF-8"?>
<!DOCTYPE recipe SYSTEM "../../dtd/recipe.dtd">
<?xml-stylesheet type="text/xsl" href="../../style/recipe.xsl" ?>
<!-- Restored from the surviving crème brûlée source collection in the original cookbook archive. -->
<recipe>
  <title>GINGER CREME BRULEE</title>
  <cook></cook>
  <category>Desserts</category>
  <description></description>
  <prep_time></prep_time>
  <illustration href="../../images/cremebroulee01.jpg" />
  <ingredients>
    <item>6 oval ramekins with volume of 1/2 c.</item>
    <item>3 c. heavy whipping cream</item>
    <item>6 tbsp. granulated sugar</item>
    <item>6 large egg yolks</item>
    <item>1 vanilla bean, split</item>
    <item>1 (1 inch) section fresh ginger root, coarsely diced</item>
    <item>6 additional tbsp. sugar for topping</item>
  </ingredients>
  <directions>
    <step>Bring cream, ginger and vanilla bean to a rolling boil. Cool, then store mixture in a sealed container overnight in the refrigerator to marry ingredients.</step>
    <step>The next day, again bring the cream mixture to a boil. In a separate bowl, mix the egg yolk and sugar together until it reaches a light lemon color. Pour and whisk hot cream into the egg yolk mixture. Stir until well mixed. Strain entire custard mixture through a fine sieve.</step>
    <step>Arrange the ramekins on a sheet pan. Pour the mixture evenly into all the ramekins. Put sheet pan into a preheated 300 degree oven. Fill the sheet pan with water halfway up the sides of the ramekins. Bake for 35 to 40 minutes or until top is golden and a knife inserted in center comes out clean. When cool, refrigerate custards for 4 hours.</step>
    <step>When ready to serve, sprinkle 1 tablespoon sugar on top of each custard and place under a hot broiler until the sugar has caramelized. Do not burn the tops. Garnish plate and serve immediately.</step>
  </directions>
  <yield>Serves 6.</yield>
  <comment></comment>
</recipe>