I recently had a wonderful ginger creme brulee at Ngon Vietnamese Bistro in St. Paul. Here is my take on the classic creme brulee inspired by the dish at Ngon.
- 3 egg yolks
- 2 cups heavy cream
- 1/2 cup sugar
- 1 mango
- 1 tablespoon freshly grated ginger
- 1 teaspoon vanilla extract
- Preheat the oven to 325 degrees F.
- In a food processor puree the mango with 1 tablespoon of cream. Mix in the grated ginger and set aside.
- Heat the remaining cream and vanilla in a sauce pot until the mixture reaches a boil. Remove from the heat and let cool for 10-15 minutes.
- While the cream is cooling, beat the egg yolks and 1/4 cup of sugar until the egg yolks become a pale yellow. Mix in the mango ginger puree.
- Slowly whisk in the cream mixture
- Pour mixture into 3 8-ounce or 6 4-ounce ramekins. Place the ramekins into a roasting pan and fill up the pan with warm water until the water covers half the ramekins half way.
- Bake for 45 minutes if 8 ounce ramekins, or about 30 minutes if 4 ounce ramekins. The mixture should look firm with slightly soft center.
- Refrigerate for at least 2 hours.
- Before serving, sprinkle the remaining 1/4 cup of sugar over the custard. Either using a kitchen blow torch or broiler, caramelize the sugar on top. Serve immediately.