Posted at 12:15h
Something magical happens to the ginger when it is infused into the cream and baked with the honey in the custard. The flavor is sweet, without being cloying, and the ginger on the afterpalate is divine. Ultra rich and creamy thick, this is the very definition of elegance and indulgence.
Makes eight (8) 4- to 6-ounce servings
1/2 cup fresh peeled ginger, coarsely chopped
4 cups of heavy whipping cream
1/2 cup sugar
2 tablespoon wildflower honey
12 egg yolks
Preheat the oven to 325 F. Place the ramekins for the crème brûlée in a deep baking pan, making sure the ramekins do not touch each other.
Using a garlic press, press the chopped ginger into a heavy-bottomed medium saucepan. Collect the ginger juice and the fibrous pieces into the saucepan, along with the pressed ginger. Add the heavy cream. Place over medium heat. Bring to a simmer. Reduce the heat and simmer for 15 minutes. Remove from the heat and let stand to infuse for an additional 15 minutes, stirring occasionally.
Place the egg yolks into a medium bowl, add the honey and whisk to combine. Add the sugar and whisk vigorously for about 3 or 4 minutes until the sugar is melted and incorporated. The mixture should be thick and pale yellow, with ribbons of the mixture falling from the whisk when lifted. Gradually whisk in the cream mixture, tempering the egg, honey and sugar mixture if the cream and ginger are still hot. Pour the mixture through a fine mesh sieve into a clean bowl, pressing on the ginger to release all the liquid. Discard the ginger solids. Rap the bowl with the cream and egg mixture on the counter to release any air that was incorporated into the mixture during whisking.