Ginger Crème Brûlée Recipe

Ginger Crème Brûlée

from Rick Rodgers and Angela Ward's Pressure Cooking For Everyone

Ingredients:

1 1/2 cups heavy cream
4 large egg yolks
1/4 cup granulated sugar
1/2 teaspoon vanilla extract
3 tablespoons finely chopped crystallized ginger
3 tablespoons packed light brown sugar

4 Servings

This and many other wonderful
recipes may be found
in Rick Rodgers and Angela Ward's Pressure Cooking For Everyone
from Chronicle Books

When the culinary history of the late twentieth century is written, surely crème brûlée will emerge as one of our era's favorites. This version gets an added fillip from crystallized ginger, available at Asian markets, specialty stores, and many supermarkets. Two tips: The brown sugar topping will melt more evenly if the sugar is allowed to stand uncovered at room temperature for a few hours or overnight to dry it out. And placing the ramekins in a pan of ice cubes keeps the custard chilled while the sugar melts in the broiler.

1. In a small saucepan over medium heat, bring the cream to a simmer. In a medium bowl, whisk the yolks, sugar, and vanilla to combine. Gradually whisk in the hot cream. Strain through a wire sieve into a large glass measuring cup, and pour evenly into four 1/2-cup ramekins or custard cups. Divide the ginger evenly among the ramekins. Cover each ramekin tightly with aluminum foil.

2. Place the trivet and steamer basket in a 5- to 7-quart pressure cooker. Pour 2 cups water into the cooker. Stack the cups, pyramid-style, in the cooker. Lock the lid in place. Bring to high pressure over high heat. Adjust the heat to maintain the pressure. Cook for 8 minutes. Remove from the heat and quick-release the pressure. Open the lid, tilting it away from you to block any escaping steam. Let the custards stand in the pot for 3 minutes for easier handling. Using kitchen tongs, remove the cups from the cooker. Remove the foil. The centers should wobble slightly-they will set as they cool. If necessary, recover with foil, return to the cooker, and cook for an additional 1 minute at high pressure. Cool the custards to room temperature. Cover each with plastic wrap and refrigerate until chilled, at least 4 hours.

3. When ready to serve, position a broiler rack about 6 inches from the source of heat and preheat the broiler. Unwrap the custards. Rub the brown sugar through a small wire sieve, coating the top of each custard with a layer of sugar. Place the ramekins in a baking pan, and surround them with ice cubes.

4. Broil the custards, watching carefully to avoid scorching, until the sugar melts, 1 to 2 minutes. Remove the ramekins from the baking pan and serve immediately.