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.
Eight 6-ounce ovenproof ramekins
Put the egg yolks, eggs, granulated sugar, and salt in a stainless steel bowl. Whisk the mixture together.
Pour the milk and the cream into a heavy-bottomed saucepot. Add the ginger and scald the mixture. Slowly whisk it into the egg mixture. Cool the custard base and strain it through a medium-holed strainer.
Pour the custard into the 8 ramekins. Skim off any air bubbles.
Put the ramekins in an ovenproof pan and put it in the oven. Fill the pan one-third to one-half full of hot water. (It is easier to fill the pan with water when it is already in the oven.) Cover the pan with aluminum foil and
Refrigerate the custards several hours to overnight.
Preheat the broiler until it is very hot. Sprinkle the
© 1993 Emily Luchetti. All rights reserved.