Ginger and Turmeric Crème Brûlée

Preparation

• 1 Preheat oven to 325°F (160°C). In large bowl, whisk egg yolks, granulated sugar and vanilla until pale and thickened, about 2 minutes.
• 2 In saucepan over low heat, combine milk, cream, ginger and turmeric; bring to simmer, stirring occasionally. Remove from heat; stirring constantly, slowly add to egg mixture.
• 3 Strain custard through fine-mesh sieve into clean bowl. Divide among 12 small ramekins (about ½ cup/125 mL each); arrange ramekins in shallow roasting pan. Pour in enough warm water to come halfway up sides of ramekins.
• 4 Bake until skin forms on surface, edge is lightly set and custard is still a bit jiggly in centre, 25 to 30 minutes.
• 5 Remove ramekins from pan; let cool on rack. Cover and refrigerate at least 1 hour.
• 6 Sprinkle 1 tsp (5 mL) raw sugar evenly over tops of each custard. Place ramekins on baking sheet; broil, 6 inches (15 cm) from element, watching carefully, until sugar is melted and dark caramel in colour, 1 to 2 minutes. Let cool until custard is set again, about 10 minutes.
• 7 Test Kitchen Tip:
  • If desired, add ½ tsp (2 mL) finely chopped crystallized ginger to each custard before baking.
  • If no, raw or turbinado sugar, replace with 2 tbsp (30 mL) each granulated sugar and packed brown sugar.
  • Use large eggs for yolks in this recipe.