Ginger Crème Brûlée - cooking recipe

Ingredients

450 ml double cream
6 medium egg yolks
60 g icing sugar
1 tbsp ginger syrup, from a jar of stem ginger
6 pieces stem ginger
6 tsp brown sugar

Preparation

Heat heavy cream. Whisk egg yolks and powdered sugar then slowly whisk in warm cream. Heat over a double boiler until thickened then remove from heat and add ginger syrup. Distribute ginger pieces between 6 ramekins then add cream mixture and chill for 2 hours. Sprinkle with brown sugar then caramelize with a blowtorch or under a broiler and serve.