Ingredients

  • Serves 6 people
  • 4 inch ginger (grated)

  • 220 g dark cooking chocolate (chopped) 

  • 2 cups thickened cream 

  • 5 egg yolks 

  • 75 g caster sugar 

  • pinch of salt 

  • white sugar to sprinkle 

  • garnish:

    strawberries

Dark Chocolate Ginger Crème Brulee
Recipe Courtesy of
Asian Food Network

Dark Chocolate Ginger Crème Brulee

Soft, sweet and creamy dark chocolate custard with a refreshing touch of ginger, our Dark Chocolate Ginger Crème Brulee will have your guests begging for more! Our favourite thing about this dish is that the ingredients are a staple in most kitchens so you can, quite literally, make some now! To cut through the richness, top it off with some strawberries.
  • Easy
  • 20 min
  • 35 min
  • 10 min
  • 4 steps
  • 8 Ingredients
  • Easy
  • 4 steps
  • 8 Ingredients
  • 20 min
  • 35 min
  • 10 min

Instructions

  1. Grate ginger

    • Preheat oven to 150 C.
    • Finely grate ginger and squeeze to remove juice. Strain and set aside.


  2. Heat chocolate and cream

    • Using a double boiler, under low heat, cook the chocolate and cream, stirring well until the chocolate has dissolved. 
    • Stir in the ginger juice.
    •  Do not allow mixture to boil. Let cool slightly.


  3. Make chocolate custard

    • In a separate bowl, beat egg yolks and sugar until thick consistency.
    • Slowly whisk in the warm chocolate mixture a little at a time.
    • Add pinch of salt. Stir well.
    • Pour the mixture into a jug with an easy-pour sprout.


  4. Bake creme brulee

    • Arrange ramekins in a deep pan. 
    • Pour mixture into individual ramekins.
    • Pour hot water onto the deep pan about ½ way up the ramekins.
    • Bake for about 35 minutes.
    • Carefully remove the pan from the oven. Mixture should jiggle a little.
    • Allow it to cool beforeplacing them in the fridge for about 2 hrs.


Plate and Serve!

When ready to serve, sprinkle with thin layer of sugar and using a blow torch, caramelized the brulee.

Plate and Serve!

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Ingredients
  • Serves 6 people
  • 4 inch ginger (grated)

  • 220 g dark cooking chocolate (chopped) 

  • 2 cups thickened cream 

  • 5 egg yolks 

  • 75 g caster sugar 

  • pinch of salt 

  • white sugar to sprinkle 

  • garnish:

    strawberries

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