Edd says: “It might have only a few simple elements — a creamy custard topped with caramelized sugar — but crème brûlée is so much more than the sum of its parts. For this version I like to infuse the cream base with fresh ginger to give an underlying warmth.”

Makes 2 servings

Ingredients

225ml double cream
2 tbsp freshly grated ginger
½ tsp vanilla bean paste
3 large egg yolks
40g light brown sugar
Caster or granulated sugar, for the topping

Method

Pour the cream into a small saucepan and add the ginger.

Place over a medium heat and bring to a simmer, then continue heating for another 2 minutes. Cover the pan and set aside to infuse for at least 1 hour. If you have time, allow the cream to cool, then leave to infuse overnight in the refrigerator.

Preheat the oven to 140ºC (120ºC Fan) 275.F, Gas Mark 1.

Set out a baking dish, about 300ml (10fl oz) in capacity.

Add the vanilla to the infused cream, place the pan over a medium heat and bring back to a simmer.

Meanwhile, place the egg yolks and brown sugar in a large bowl and whisk to combine. Pour the warmed cream into the egg mixture, whisking gently to prevent the yolks from scrambling. Pour through a fine mesh sieve into your baking dish (this will remove the ginger). Place in a roasting tray and transfer to the oven. Pour in enough hot water to reach about halfway up the side of the baking dish. Bake for about 40 minutes, or until the cr.me is set around the edges but has a gelatinous wobble in the middle. Remove the tray from the oven and allow the crème to cool in it for an hour or so before transferring it to the refrigerator to chill for at least 4 hours.

When ready to serve, sprinkle a thin, even layer of caster sugar over the cr.me and caramelise it with a blowtorch or under a hot grill. To balance the sweetness,

I like to go dark with the caramelizing, but feel free to take it to the colour that you prefer. Allow to cool for a couple of minutes before serving.

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