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Supper: Ginger Orange Creme Brûlée

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Photo: James Ingram / Jive Photographic Productions

A mouth-watering dessert at the best of times is even more so with the addition of fresh ginger.

Serves 5

Recipe courtesy of chef Aldo Villani

Ingredients:

  • 2 cups whole milk
  • 2 cups heavy cream
  • 1 cup granulated sugar
  • 1 vanilla bean
  • ¼ cup ginger, peeled and sliced
  • 2 oranges, zested
  • 12 egg yolks

Directions:

  1. In heavy-bottomed stainless-steel sauce pot, bring milk, cream, sugar, vanilla bean, ginger, and orange zest to boil.
  2. Remove from heat.
  3. Whisk egg yolks well and add half of the cream mixture, one ladle at a time, to eggs. Strain through fine-meshed colander or a cheese cloth.
  4. Pour into crème brulée molds and bake in water bath at 325°F until just set, about 30 minutes.
  5. Chill several hours before serving.
  6. To serve, sprinkle tops of crème brulée with sugar and brown with torch or broiler.

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