Sort ingredients
willa
QR Code
Listen
Pdf
Preheat the oven to 150°C (300°F / Gas Mark 2).
Put 4 ramekins (about 250ml/9fl oz capacity) or 6 shallow dishes in a roasting tin along with enough hot water to come halfway up their sides.
Put the cream, mascarpone and vanilla in a saucepan and heat until almost boiling, then remove the pan from the heat and add the ginger.
Allow to steep for at least an hour.
In a small bowl, whisk the egg yolks and 60 g sugar together until pale and fluffy.
Gradually add the ginger cream, whisking all the time.
Pour the cream mix equally into the shallow dishes, then place them (still in the roasting tin) in the oven for about 30 minutes or until the brûlées begin to set.
Remove the brûlées from the oven and from the roasting tin and leave to cool right down, then place in the fridge for at least 1 hour.
Sprinkle about 1 tablespoon of brown sugar evenly on the top of each brûlée.
Using a cook’s blowtorch, caramelise the sugar until dark brown and crisp.
Leave to cool a little and then serve immediately.