GINGER CRÈME BRULÉE
for 8 small Lobilat portions or 4 big human portions
Get all the ingerdients ready:
1 tablespoon butter
1 tablespoon of ground or finely
3 tablespoons of white sugar
500 ml cream
4 egg yolks
2 tablespoons of brown sugar
Place the butter in saucepan and add the ginger and two table spoons of white sugar.
Heat up the melting butter and stir the butter-ginger-sugar mix for about three minutes.
Heat up slowly the 500ml of cream.
Do not boil it!
Preheat the oven at 120° C.
Mix the eggyolks with the remaining white sugar very well and then add the warm ginger-sugar-butter-mix.
Mix it well.
Now add the warm cream to the ginger-egg-sugar-butter mix.
Stir it well.
Pick the forms for the crème brulée (4 big ones or 8 small ones) and run them a few seconds under water.
Then place the forms into a higher bigger form (maybe a cake baking form).
Than fill the bigger with water, so that the small forms are standing in water.
Fill the small or big forms with the cream-egg-ginger-butter-sugar-mix.
Place the bigger "waterbeds" into the oven for about 45 minutes.
Take the forms filled with the creme bruleé out of the oven and place them on a plate.
Sprinkle the brown sugar on the top of the forms.
Then place the plate with the forms into the oven on the highest shelf for five minutes so that the top layer gets roasted.
Like this the brown sugar will melt and leave us with a light/dark brown layer of sugar crust...
and then: ready to be served
or you place the forms into the fridge and let it cool it down.