Crystallized ginger lends an exotic flavor to these creamy packages, for a perfect ending to an elegant meal. Serve the cremes bnllees with lavender or poppy seed shortbread cookies.
SERVES 6
INGREDIENTS
- 2 cups heavy cream
- 3/4 cup granulated sugar
- 2 tablespoons crystallized ginger, finely chopped
- 5 large egg yolks
- 2 cups water
- 1/4 cup demerara or coarse sugar
INSTRUCTIONS
- In a small saucepan, heat the cream and granulated sugar over medium-high heat until the sugar dissolves. Add the finely chopped crystallized ginger and allow the mixture to steep until cooled.
- In a mixing bowl, whisk the egg yolks. Slowly pour the cream mixture into the egg yolks, whisking until well blended. Strain the mixture into a large measuring cup and pour it into six 4-ounce ramekins. Cover the ramekins tightly with aluminum foil.
- Pour the water into the pressure cooker. Arrange the trivet and steamer basket in the bottom, and stack the ramekins in the basket. Lock the lid in place and cook at high pressure for 10 minutes.
- Release the pressure naturally and remove the lid, tilting the pot away from you to avoid the escaping steam. Let the custards cool for about 10 minutes in the pressure cooker. Remove them from the pressure cooker and remove the aluminum foil. Blot any accumulated moisture from the top of the custards and cool completely. Refrigerate for at least 4 hours or up to 24 hours.
- When ready to serve, sprinkle each custard with some of the demerara sugar. Using a kitchen torch, hold it 10 inches from the custards and melt and caramelize the sugar for about 3 minutes. Alternatively, preheat the broiler, arrange the custards on a baking sheet, and broil them 4 inches away from the heat until the sugar begins to caramelize, about 3 minutes.
- Serve the crème brûlées immediately.
