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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
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.
No Alcohol
No Alcohol
No Nuts
No Nuts
No Alcohol
No Alcohol
No Nuts
No Nuts
  • 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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