Lemon-Ginger Crème Brûlée

Name: Lemon-Ginger Crème Brûlée
Yield: makes 6 servings
Ingredients: 3 ounces (85 g) fresh ginger, thinly sliced; 3 cups (750 ml) heavy cream; 1/2 cup (100 g) sugar, plus 12 teaspoons (60 g) for caramelizing; Grated zest of 2 lemons, preferably organic; 6 large egg yolks; Pinch of salt

December 9, 2011

When I worked as a pastry chef, I became known as “the crème brûlée bully” because I decided one night that I had had enough of crème brûlée and stopped serving it altogether. The reason? It was all that was ever ordered, and everything else on my menu went ignored. I realize now that I should have been flattered that guests liked my crème brûlée so much, and I apologize to anyone who left the restaurant feeling denied their favorite dessert. As reparation, I offer this recipe for lemon-ginger crème brûlée, the most popular flavor of the many that I’ve made, and hope I’m forgiven.

Recipe notes

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