Crème Brûlée with Ginger Lime Ice Cream
Chef Angelo Sosa, formerly of Yumcha - New York, NY
Adapted by

Yield: 12 Servings


    Crème Brûlée:
  • 1 cup milk
  • 3 cups heavy cream
  • 8 ounces sugar
  • 1½ cups loose green tea
  • 3 egg yolks
  • 2 eggs

    Ginger Lime Ice Cream:
  • 9 ounces white chocolate
  • 6 ounces candied ginger
  • 1 ½ ounces ginger
  • 2 cups and 3 Tablespoons heavy cream
  • ¼ cup sugar
  • 6 egg yolks
  • 2 ½ ounces lime juice
  • 1 ½ cups milk

For Crème Brûlée:
Preheat oven to 350°F. Combine milk, heavy cream, sugar and green tea in a saucepan. Bring to a simmer, then remove from heat; steep for 10 minutes and strain. Combine yolks and eggs with tea infusion. Ladle 3-ounce portions into oven-proof ramekins. Place ramekins in a bain-marie and bake for 20 minutes. Remove when set and chill until ready to serve.

For Ginger Lime Ice Cream:
In a bowl set over a saucepan of simmering water, melt the white chocolate. Combine remaining ingredients in a large container suitable for freezing or in the drum of an ice cream maker. Add melted chocolate and freeze until set or follow manufacturer’s directions.

To Assemble and Serve:
Sprinkle a light layer of sugar on top of each brûlée. Using a torch, caramelize the sugar. Place a scoop of ice cream on top and serve.

Wine Pairing:
A sparkling dessert wine such as Moscato d’Asti.


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   Published: June 2006