Vanilla Ginger Creme Brulee Recipe

Infuse Cream

In a saucepan, combine heavy cream, granulated sugar, sliced vanilla bean, and grated ginger. Heat over medium until just below boiling, then remove from heat and let steep for 30 minutes.

Mix Egg Yolks

In a bowl, whisk together egg yolks and a pinch of salt until well combined.

Combine Mixtures

Strain the infused cream to remove the vanilla bean and ginger. Gradually whisk the hot cream into the egg yolks until fully combined.

Bake

Preheat your oven to 325°F (160°C). Pour the mixture into ramekins and place them in a baking dish. Fill the baking dish with hot water halfway up the sides of the ramekins. Bake for 30-35 minutes or until just set.

Chill

Remove from the oven and let cool. Refrigerate for at least 2 hours or until fully chilled.

Caramelize Sugar

Sprinkle a thin layer of granulated sugar on top of each chilled custard. Using a kitchen torch, caramelize the sugar until golden and crispy. Let cool for a minute before serving.

Prepare Grapes

In a bowl, combine fresh grapes, granulated sugar, and lemon juice. Toss gently to coat and let sit for at least 30 minutes.

Plate

Serve the creme brulee topped with macerated grapes and fresh mission figs.