Ginger creme brûlée

This is one of my favourite desserts, Ginger creme brûlée. And being a professional pastry chef for more then 9 years now, it will be my pleasure to give my followers this amazing recipe that you can easily make at home with little effort. So here's the recipe:

80g           very fresh root ginger

500ml     full fat milk

500ml     whipping cream

150g         castor sugar

200g        egg yolks(about 10 eggs)

70g           demerara sugar

Preheat the oven to 100 degree celsius. Peel the root ginger, grate it finely, then place in a square muslin and squeeze out as much juice as possible into a small dish.

Put the milk, cream and 90g of the castor sugar into a pan and heat, stirring regularly with a whisk, until the sugar is dissolved, then bring slowly to the boil. Meanwhile, lightly whisk the egg yolks and the remaining castor sugar in a bowl

As soon as the milk and cream mixture comes to the boil, take off the heat and pour it a little at a time onto the egg yolks and sugar, whisking all the time, then adding the ginger juice. 

Divide the mixture into individual gratin dishes or something you have similar at home (about 15cm in diameter). Cook in the oven for 5o-55 minutes, or until very lightly set and still wobbly in the middle. Place the dishes on a wire rack and leave to cool, then refrigerate until ready to use.

Just before serving, sprinkle the demerara sugar over the surface of the creme brûlée and caramelise, either using a cooks blowtorch or under a very hot grill, until a fine, pale, nut-brown crust has formed. 

In it's classic form, creme brûlée is on the rich side, but this version is fresh-tasting and east to digest, thanks to the ginger. ENJOY!