Lime and Ginger Crème Brulee

Ingredients

• 568ml double cream
• 1 vanilla pod or 1 tsp vanilla extract
• 6 large egg yolks
• 6 rounded tbsp caster sugar
• 1.5 tbsp fresh lime juice
• Zest of 1 lime
• 2 rounded tbsp finely grated root ginger

6 x 200 ml ramekins

Method

• Place the cream and vanilla in a saucepan add the lime zest and ginger and slowly bring to the boil. Leave to infuse and cool.
  
• In a stainless steel mixing bowl whisk the egg yolks and 3 tbsp caster sugar until light and fluffy.
• Add the lime juice and continue to whisk thoroughly. Gradually pour the cream into the mixture, whisking continuously. Strain into a jug and then pour into the ramekins.
• Place them in a bain-marie and bake gently at 130 for 40 - 45 mins.
• Allow the brulees to cool and then chill till needed.

Just before serving, sprinkle the remaining 3 tbsp of caster sugar over the top of the brulees and place under a hot grill or use a blowtorch to caramelise it.