Tetsuya Wakuda

Lime and ginger cream brulee

Serves 4

Ingredients

600 ml double cream
1 vanilla bean
7 large egg yolks
3 tablespoons white sugar
1 1/2 tablespoons lime juice
zest of 1 lime
2 tablespoons ginger, grated finely 3 tablespoons brown sugar, for glaze

Method

Pour the cream and vanilla bean into a saucepan and slowly bring to the boil

In a stainless steel mixing bowl, whisk together the egg yolks and white sugar until light and fluffy.

Add lime juice, lime zest and ginger and continue to whisk together thoroughly

Gradually pour the cream into the egg mixture, whisking continually

Place the mixing bowl over a saucepan of boiling water and stir until mixture is thick enough to coat the back of a spoon.

Remove from heat and strain mixture through a fine meshed sieve

Ladle mixture into individual ramekins and refrigerate until completely set.

To serve, sieve brown sugar on top of crËme brulee and place under a hot grill until sugar is caramelised