Thursday, 13 February 2014

GINGER WINE BRÛLÉE

If you didn’t realise by now, I'm a ginger addict. I am ginger, I eat it in any form, I like it savoury and sweet, I like it in my morning smoothie, in my cake, in my biscuits, in my Chinese meal, in my soup, in my blog name, as a soft drink, as an alcoholic drink and now in a crème brûlée. I’d only ever had ginger wine once before, in a rhubarb crumble and it was the best crumble I’ve ever had, so when I got some for Christmas as part of a ginger Rington’s set, I was looking forward to using it. I decided to make it into a classy dessert (since wine is quite a posh sounding thing anyway) and since Valentine’s Day is tomorrow, I begrudgingly catered for that. Crème brûlées with a ginger twist to enjoy with your partner or alone.

300ml double cream
50ml ginger wine
4 egg yolks
60g sugar
A couple of tbsps Demerara sugar for sprinkling on top

Preheat the oven to fan130/150c/2. Place 4 small ramekins in a deep roasting tin.
Gently heat the cream and ginger wine on a small flame. In the meantime, whisk together the egg yolks and sugar in a bowl until pale and fluffy. Once the cream is just beginning to boil and bubble, remove from the heat and slowly pour into the bowl, whilst continuing whisking, until combined and slightly thickened. Strain this through a sieve into a large jug then pour into each ramekin. Fill the roasting tin with hot water, just over half way up the sides of the ramekins, then cover over with foil and bake in the oven for 40 minutes until the custard has set, but is slightly wobbly.

Once set, take out of the tin and chill in the fridge for at least 2 hours. To finish, heat the grill to full, sprinkle a layer of Demerara sugar over each custard and grill for until you here the sugar bubbling and it’s golden on the top. If you have a blowtorch, you’re lucky and cool and could use that to caramelise the sugar! 


No comments:

Post a Comment