Pass the Torch

I've joined a local cooking class!  Getting more serious about entering the food industry, I thought I would get my feet wet by easing into a casual 5 week cooking course taught by a Cordon Bleu graduate.  Aside from learning new recipes and techniques, this chef has been a great source of knowledge about the field and what to expect.  So, I'll be picking her brain a little bit more over the next few classes.  

Our first class involved fire tools!  We made Gingered Creme Brulee.  This was my first time making this creamy dessert, because I've never been a fan of custards... but let me tell you, the ginger has changed my bad thoughts forever!  The chef's recipe calls for a full cup of freshly chopped ginger which infuses into the mixture overnight in the fridge and creates the most delicious, spicy flavor.  No more plain vanilla creme brulee for me!  I can't give out her recipe but this recipe is very similar!  Their directions seem a bit vague, but the ingredients are spot on.  So, use my directions instead for better results.

Directions: 

Put the cream, sugar, and ginger in a pan and bring to the boil, then remove from the heat and leave to infuse overnight in the fridge.  The next day, whisk the egg yolks together in a bowl. Bring the cream mixture back to a boil on the stove and whisk it (continually) into the yolks until completely incorporated. Strain through a fine sieve, then divide between 4 ramekins or other small shallow dishes (almost full). Place on a baking sheet filled with hot water (half way up the ramekins) and bake in an oven preheated to 325 degrees for about 35 minutes, until set (don't let brown).  Let completely cool.  Shortly before serving, sprinkle the sugar over the creme brulees (a thin even layer) and then caramelize with a blowtorch (found at home depot)! Leave for a few minutes until the sugar hardens, then serve.