GINGER BRULEE

PREP & COOK :  30 mins

MAKES             :  6

• 600ml thickened cream
• 1/4 cup finely grated ginger
• 7 eggs yolks
• 1/4 cup caster sugar
• 2 tsps cornflour
• 1/4 cup brown sugar
• fresh fruit ( strawberry or lychee or rambutan or nectarine), to serve

COOK

1. In a saucepan, combine the cream and ginger. Place over medium fire and bring to a boil. Remove from heat.
2. In a bowl, use an electric mixer to beat yolks, sugar and cornflour together for 4 to 5 mins, or until thick and pale. Gradually add cream mixture in a steady stream, beating constantly.
3. Return mixture to a clean saucepan. Cook over medium fire for 6 to 8 mins, stirring constantly, until mixture thicken to coat the back of a wooden spoon.
4. Strain mixture through a sieve into a jug. Pour evenly into six 3/4-cup ramekins or containers. Cover and chill overnight, until set.
5. Preheat oven grill on high. Sprinkle brown sugar evenly over the top of set custards. PLce ramekins in the oven for 5 mins or until the sugar dissolves and caramelises.
6. Serve with the fresh fruits.