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Ginger Crème Brûlée
- Serves
8
- Difficulty
Medium
Published 1993
The trick to producing a good brûlée is simply to have a rich, ultrasmooth custard and then to melt the sugar on top of it into an ice-rink-hard, paper-thin caramel without melting the custard. If you do not have a crème brûlée iron or a very hot broiler, put the custards in a pan of ice water to keep them firm while you broil the sugar.
Ingredients
Method
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