Sous Vide Triple Ginger Crème Brûlée
I grew up in a cooking family and after getting a degree in Spanish and Anthropology, realized what I really wanted to do was to go to culinary school. After working in a NYC bank for a few years, I managed to get to culinary school and got my first jobs in NYC kitchens ...
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Precision® Cookers
Perfect results in a few simple steps.
Ingredients for 4
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
Directions
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Step 1
Set the Anova Sous Vide Precision Cooker to 179ºF (82ºC).
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Step 2
Place a rack in the water bath. Make sure the rack can hold 4 ramekins or jam jars.
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Step 3
Place the cream, milk, and fresh ginger in a medium saucepan over medium heat and bring to a simmer. Remove from heat and let steep for 15 minutes.
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Step 4
While the cream steeps, whisk together the yolks, sugar, vanilla, and ground ginger until light yellow and thick.
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Step 5
Strain the warm cream mixture through a fine-mesh strainer, discarding the fresh ginger. While whisking constantly, slowly drizzle 1/4 cup cream mixture into the yolks. Once warm cream is fully incorporated, continue to whisk in cream mixture.
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Step 6
Strain egg yolk and cream mixture through the fine-mesh strainer into a large bowl or measuring cup to remove any lumps. Divide the custard evenly between 4 ramekins or jam jars. Stir 1 teaspoon crystallized ginger into each filled ramekin.
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Step 7
Wrap each ramekin tightly with plastic wrap or seal each jar with a lid. Carefully place the jars onto the rack in the water bath. The water should reach at least halfway up each jar, but not so high that the jars are in danger of floating.
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Step 8
Set the timer for 45 minutes. If the custards do not look set after 45 minutes, continue to cook for an additional 15 minutes.
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Step 9
Carefully remove the ramekins from the cooking liquid and cool for 20 minutes at room temperature. Transfer to the refrigerator and let chill overnight.
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Finishing Steps
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Step 0
To finish, remove the plastic wrap or lids and sprinkle ½ tablespoon turbinado sugar over each custard. Brown the sugar with a kitchen blowtorch or under the broiler until the sugar is dark golden brown and bubbling. Let set for 5 minutes, and serve. (Note: A blowtorch works much better that the broiler, especially if you cook your custards in deep jam jars as I did.)