Serves: 6
Total Calories: 478

3 cups cream, heavy
6 slices ginger, (each 1/4 inch thick), fresh, flattened with the side of a cleaver
6 strips lemon zest (each 2 x 1/2 inches removed with a vegetable peeler)
10 eggs yolks, large
1/3 cup sugar, granulated
1/4 cup turbinado sugar (Sugar in the raw) or additional granulated sugar

1. Combine the cream, ginger, and lemon zest in a heavy saucepan. Bring just to a boil over medium heat. Remove from the heat and let the cream cool to room temperature.

2. Preheat the oven to 300°F. Bring a large saucepan or kettle of water to a boil.

3. Combine the egg yolks and granulated sugar in a large bowl and whisk just to mix. Whisk the cooled cream into the yolk mixture. Strain this custard mixture into 6 crème brûlee dishes or ramekins. Pour boiling water to a depth of 1/2 inch into a roasting pan. Place the dishes or ramekins in the roasting pan.

4. Bake the custards until just set, 45 minutes to 1 hour. To test for doneness, gently shake a dish the top should jiggle just a little. Remove the dishes from the roasting pan and let cool to room temperature. Cover loosely with plastic wrap and refrigerate for at least 6 hours or overnight.

5. When ready to serve, sprinkle each custard with 2 teaspoons of the turbinado sugar in a thin layer. Light a kitchen blowtorch following the manufacturer’s directions. Or preheat the broiler and set the broiling rack 2 to 4 inches from the source of heat.

6. Use the kitchen blowtorch to carame-lize the tops of the custards. Or set the dishes on the broiling rack and broil until the tops have crusted to a rich, golden brown, about 3 minutes watch carefully to prevent burning and shift the brulées as needed to ensure even browning. Serve immediately.

Serves 6

Nutritional Facts:

Serves: 6
Total Calories: 478
Calories from Fat: 404

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Lemon-Ginger Creme Brulees
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Whipped Cream