In a saucepan, combine the heavy cream, split vanilla bean (scrape the seeds into the cream), and grated ginger. Heat over medium heat until just simmering. Remove from heat and let steep for 15 minutes.

Prepare the Cream Mixture

In a separate bowl, whisk together the egg yolks, granulated sugar, and a pinch of salt until well combined and slightly pale.

Whisk Egg Yolks

Remove the vanilla bean from the cream mixture. Gradually whisk the warm cream mixture into the egg yolk mixture. Make sure to whisk continuously to avoid curdling the eggs.

Combine Mixtures

Preheat the oven to 325°F (160°C). Strain the mixture through a fine mesh sieve into a measuring cup. Pour the mixture into ramekins and place them in a baking dish. Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins. Bake for 30-35 minutes, or until the edges are set but the center still slightly jiggles.

Bake the Crème Brûlée

Remove the ramekins from the water bath and let them cool at room temperature. Once cool, cover and refrigerate for at least 4 hours or overnight.

Chill

Once chilled, sprinkle a thin layer of granulated sugar over the top of each crème brûlée. Use a kitchen torch to caramelize the sugar until it is golden brown. Allow to sit for a minute to harden before serving.

Caramelize the Sugar

heavy cream

vanilla bean

fresh ginger, grated

egg yolks

granulated sugar

salt

Ginger-Vanilla Crème Brûlée

Make Ginger-Vanilla Crème Brûlée Recipe in just 2h 30m. Ginger Snap Cookie (Gluten-Free)

Ginger-vanilla Crème Brûlée Recipe

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