Sunshine Coast Dinner Party Dessert Recipe

Chef Santosh  |  Private Chef/Caterer Sunshine Coast  |  March 25 2018

The Sunshine Coast’s Personal Chef, Santosh, shares how to cook this this delicious Buderim Ginger Crème Brûlée.

Crème brûlée, also known as burnt cream, is a dessert consisting of a rich custard base topped with a contrasting layer of hard caramel. This classic crème brûlée recipe is a great marriage of simple ingredients. The rich custard base flavoured with vanilla bean is irresistible with it’s crisp burnt sugar crust. You can your own variation like ginger jam, coconut or white chocolate. You can make it up to 4 days in advance and just torch them just before you serve them up!

I love sourcing local produce and am a big fan of Buderim Ginger Factory and the delicious Ginger products available there.  This recipe uses both ginger and the Buderim Ginger jam.  I love preparing mouth watering desserts when I cater for my clients on the Sunshine Coast.  If you’d like to see more of the scrumptious desserts I have in my menus, you can check some out here.   

Buderim Ginger Crème Brûlée

Serve 8

Ingredients

• 3 cups pouring cream

• 8 egg yolks

• 110g sugar

• 3tsp ginger fresh grated

• 3tbsp ginger Buderim jam/ marmalade

Method

1. Pre heat the oven to 150c.
2. Pour cream into a thick base pan and heat gently continuously stirring.
3. Add in the grated ginger and turn of the heat just before it start simmering.
4. While the cream is infusing, beat egg yolks with sugar till it is a light creamy in texture.
5. After 5 mins pour the cream slowly into egg mix, whisking it as you go.
6. Divide the ginger jam 1tsp each ramekin.
7. Pour the cream mix into ramekin just under the rim.
8. Prepare a double boiler- place ramekins into a deep tray and pour the hot water in tray till it cover the ramekin half way.
9. Place the tray in oven can bake the brulee for 40-45 minutes till they are set.
10. Cool the ramakein for at least 5 hours so they set.
11. To burn the brûlée – sprinkle 1tsp caster sugar evenly over the surface of brûlée and then with blow torch start caramelising one area until it’s lightly browned. Grab a potholder and then rotate the ramekin so you can easily access a non-burned area. Lightly brown that area, and keep working in bits, turning the ramekin until the sugar is evenly browned and has formed a hard shell.

Santosh is a private chef and caterer who lives and works on the Sunshine Coast, Queensland.  His passion is making delicious food that his guests love using the freshest ingredients!  You can see him in action cooking this delicious recipe in the video below.