Simply omit the ginger for a classic crème brûlée.
A small blowtorch (made for the kitchen) is a useful gadget for caramelizing the sugar topping. You can also broil the custards until the sugar turns dark brown.
Ingredients
Serves 6
For Custard
For Crème Brûlée
Make custard:
Step 1
Preheat oven to 325°F. Place three 4-inch-diameter fluted flan dishes* in each of two 13 x 9 x 2-inch baking pans or place six 3/4-cup ramekins in 1 pan. Mix cream, sugar and ginger in heavy medium saucepan. Using small sharp knife, scrape seeds from vanilla bean. Add seeds and bean to saucepan. Stir over medium heat until sugar dissolves and mixture comes to simmer. Cover pan, reduce heat to very low and simmer gently 10 minutes to infuse flavors. Strain into large measuring cup.
Step 2
Whisk yolks in medium bowl until well blended. Gradually whisk in hot cream mixture just to blend. Return custard to measuring cup; divide among dishes. Pour enough hot water into pans to come halfway up sides of dishes. Carefully transfer pans to oven.
Step 3
Bake custards until almost set in center when pans are gently shaken, about 30 minutes for fluted flan dishes and 35 minutes for ramekins. Using metal spatula, transfer custards in dishes to work surface; cool 30 minutes. Chill at least 3 hours and up to 2 days.
Make Crème Brûlée:
Step 4
Sprinkle 2 teaspoons sugar evenly over each custard. Working with 1 custard at a time, hold blowtorch** so that flame is 2 inches above surface. Direct flame so that sugar melts and browns, about 2 minutes.
Step 5
Refrigerate until custards are firm again but topping is still brittle, at least 2 hours but no longer than 4 hours so that topping doesn't soften. Garnish crème brûlées with fruit.
Step 6
*Four-inch-diameter fluted clear glass flan dishes are available at cookware stores and many hardware stores. They are about 2/3 inch deep and hold about 1/2 cup liquid.
Step 7
**Available at some cookware stores.
How would you rate Ginger and Vanilla Bean Crème Brûlée?
Leave a Review
Reviews (249)
Back to TopAs others have said, I have been making this since it came out in Bon Apetit in the 90's and it never disappoints. I have tried others and always come back to this one. It is versatile and you can make many variations. Also can be increased and still come out creamy and smooth.(once made 50 fora wine tasting party) Making it for Mother's day this year.
Tisha
Florida
5/12/2023
I have been making this recipe since 1999. It is my go-to recipe for a perfect and relatively easy dessert. I have definitely tried other recipes for creme brulee, but they generally do not hold a candle to this one. Most recipes have an egginess to them, both taste and texture-wise; but this never does. It is amazingly rich and impossibly creamy. More often than not I just make the vanilla version, but you can add or infuse any flavor into this perfect base recipe. Tonight I tried something new. I warmed the cream mixture with sliced apples, an orange peel, some cinnamon sticks, maple extract, and a dash of nutmeg, while using light brown sugar. It smells and tastes like apple pie. Then I finely chopped some Granny Smith apples, mixed in more light brown sugar, cinnamon, nutmeg, maple extract, vanilla bean paste, plus a little allspice. With a good amount of butter I cooked it down to a slightly think caramel like sauce. I placed it in the bottom of the ramekins, let us cool, and then poured the strained egg and cream mixture over the top. As usual, it was amazing, because this creme brulee recipe is THE best base recipe. Don't be afraid to try it or to experiment with flavors. You won't find better.
JDauray
Northeast IL
4/3/2022
I have been using this recipe for years, it is the best and always gets rave reviews. I do not the ginger.
Anonymous
Toronto, Ontario, Canada
11/16/2021
Amazing recipe, have made variations without ginger including peppermint (with crushed candy canes on top), and vanilla/cinnamon. Adding cinnamon with the ginger is also delicious! 1.5x receipe is perfect for 8 ramekins.
oakvillejen
Oakville, Ontario
2/13/2021
This recipe (without the ginger) is my go-to recipe for all creme brûlée. Substitute the ginger for a few tablespoons of orange zest, or a few cinnamon sticks, or lavender and you’ll be happy every time. It’s also very good with the ginger so definitely give this recipe a try first.
thomasculver93
Longmont, CO
9/21/2020
Best recipe ever. I make it with and without the ginger all the time. My sister does it without the burnt sugar -- I have not done that yet, but probably will at some point. Perfection.
niemi
St Paul, MN
1/23/2019
Amazing huge hit with and without the ginger!
Vale76
Maryland
1/22/2018
The best recipe yet! I have tried many and by far, this has been the best.
Narg5
Miramar,FL
12/18/2017
这是一个很棒的食谱……远比任何recipe I've made. Perfect Creme base and using a brûlée torch is best to get that wonderful carmelized sugar topping. In a pinch, I put the Creme in the freezer to cool off (15mins) and you can do the same for the brûlée ... Just 5-10 mins. This is definitely going into my repertoire of delicious and easy recipes to make. It was a winner with my guests!
Natasha23
Vancouver, BC
3/18/2015
Without question the best recipe for Creme Brulee ever. Have made it several times. Last time, two of our guests had dined at Buckingham Palace with the Queen and Creme Brulee was the dessert served. They both raved about my Brulee and said it far surpassed what they'd been served at the Palace. I still have a warm glow from that rave.
clariced
Victoria BC
3/19/2014
Delicious combination of flavors - will make again!
Lmhud
Connecticut
12/25/2013
I love this recipe. The first time I made it was when I met my boyfriend's parents for Thanksgiving (now my inlaws!) His brother is a chef, and even after 5 years, he still mentions when I made this "amazing" creme brulee. I've made it many more times, but I've decided to cut the sugar in the whipping creme down because it can be kind of sweet. This is fool proof and so impressive!
afritzsc
Chicago, IL
11/16/2013
I served this tonight, one of the guests said it was the best he had ever had! Everyone was trying to get as much of it out of the dishes as they could. The fresh ginger made for a delightfully fresh flavor don't leave it out!
Anonymous
Montgomery, Ohio
5/4/2013
Creme brulee is my favourite dessert and this one is seriously good.The ginger adds an extra dimension. It was slightly too sweet for my fussy husband's taste, so next time I'll reduce the sugar to 1/3 cup. The mixture just filled four x 4" dishes, 1" deep not six dishes as stated in the recipe.
mamaminou
Australia
4/19/2013
哇!这可能是我见过的最好的焦糖布丁had. My hubby thinks so, and Creme Brulee is his favorite dessert. I've made other Creme Brulee recipes before, but the flavor and texture of this one is superior. I didn't have any ginger, so made the plain vanilla version. The only modification I made was to use raw sugar (turbinado) for the topping as it gives a little extra crunch. Can't wait to make this again...
nightowlgal
12/28/2012
