|Crème Brûlée with Ginger Lime Ice Cream
Chef Angelo Sosa, formerly of Yumcha - New York,
Adapted by StarChefs.com
- 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
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.
A sparkling dessert wine such as Moscato d’Asti.
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