Dark and stormy crème brûlée

Dark and stormy crème brûlée
  • Serves icon Serves 6
  • Time icon Hands-on time 20 min, simmering time 10 min, oven time 35-40 min

Rum, ginger and lime have been borrowed from a classic dark and stormy cocktail and reinvented into this decadent crème brûlée recipe. Deliver it to the table and allow everyone to dig in, with their own spoon, for guaranteed big smiles all round.

Nutrition: per serving

Calories
617kcals
Fat
43.9g (24.6g saturated)
Protein
6g
Carbohydrates
42.4g (41.9g sugars)
Fibre
nil
Salt
0.1g
Calories
617kcals
Fat
43.9g (24.6g saturated)
Protein
6g
Carbohydrates
42.4g (41.9g sugars)
Fibre
nil
Salt
0.1g

Ingredients

  • 375ml bottle ginger beer
  • 
3cm piece fresh ginger, peeled and finely grated
  • 
5 tbsp dark rum
  • 
130g caster sugar
  • 2 dashes Angostura bitters
  • 
Finely grated zest 1 lime, plus extra to serve
  • 
150ml semi-skimmed milk
  • 
400ml double cream
  • 
8 medium free-range egg 
yolks (save and freeze the whites)
  • 
75g demerara sugar

You’ll also need…

  • 2 litre round baking dish
  • Cook’s blow torch

Method

  1. Put the ginger beer, grated ginger, 3 tbsp of the rum and 30g of the caster sugar in a small pan over a medium-high heat. Simmer for about 10 minutes until reduced to around 60ml syrup. Strain into a small bowl, stir in the remaining rum, the bitters and lime zest, then set aside to cool.
  2. Heat the oven to 120°C/100°C fan/gas ½. Pour the milk and cream 
into a large saucepan and bring to 
a simmer. Meanwhile, in a large heatproof bowl, whisk together the egg yolks, the remaining caster sugar and the reduced ginger syrup, then slowly pour the hot cream mixture over, whisking all the time, until combined. Strain the mixture through a sieve into the baking dish and transfer to a large roasting tray.
  3. Transfer the roasting tray to the middle shelf of the oven and fill halfway up the sides of the baking dish with hot water from a just-boiled kettle. Bake for 35-40 min until just set but with a good wobble. Cool completely, then transfer to the fridge to chill and set (see Make Ahead below).
  4. To serve, sprinkle the demerara sugar over the surface of the crème brûlée and use a cook’s blow torch to gently melt and caramelise the sugar to a crisp layer. Sprinkle with a little extra lime zest to serve.

delicious. tips

  1. If you have a jar of crystallised stem ginger to hand, chop up a few pieces and sprinkle over the brûlée before serving for an extra fiery hit.

  2. Make the crème brûlée to the end of step 3 up to a day ahead and keep in the fridge. Bring to room temperature and complete the recipe to serve.

     

Recipe By

delicious. team

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