Ginger Creme Brulee

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You can make this recipe with or without the ginger but to folow up an Asian dinner, I would highly suggest using the ginger! It gives the basic recipe a hint of something new!

Ingredients:

• 3 Cups whipping cream
• 2 Tablespoons (packed) coarsely grated peeled fresh ginger
• 10 Large egg yolks
• 1 Cup plus 4 teaspoons sugar
• Strawberries
• Fresh mint

Directions:

• Preheat oven to 325°F.
• Combine cream and ginger in heavy medium saucepan. Bring to simmer over medium heat.
• Remove from heat; let stand 20 minutes.
• Strain cream into small bowl, pressing on solids in sieve.
• Whisk yolks and 1 cup sugar in medium bowl to blend.
• Gradually whisk in warm cream.
• Divide custard among eight 3/4-cup ramekins or custard cups.
• Place ramekins in large roasting pan. Pour enough warm water into pan to come halfway up sides of ramekins.
• Bake custards just until set in center when pan is gently shaken, about 45 minutes.
• Remove custards from water bath; chill uncovered until cold, at least 3 hours.
• Cover and chill overnight.
• Preheat broiler.
• Place custards on baking sheet.
• Sprinkle each with 1/2 teaspoon of remaining sugar.
• Broil until sugar melts and caramelizes, turning sheet for even browning, about 1 minute.
• Refrigerate custards until topping is cold and brittle, about 1 hour and up to 2 hours.
• Garnish custards with strawberries and mint and serve.

Recommendations:
As a main dish we recommend the vegan sushi served with the Asian Greens.
For the starter, we recommend the vegan miso soup.

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