Ginger Crème Brûlée

For the ginger crème brûlée, first beat the yolks and fine crystal sugar until foamy.

Cut the ginger into fine cubes. Bring to the boil with whipped cream and milk. Remove from heat and allow to cool briefly. Add yolk mixture. Allow to cool for at least 2 hours.

Preheat the oven to 95 °C. Pour the custard into ovenproof ramekins and place in the oven for about 1 hour. It should set and form a thin skin. Remove and cool again.

Sprinkle the ginger crème brûlée with the brown sugar and caramelize.

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