Story: Ginger Lime Crème Brulée
Episode: 03
Presenter: Brendan Pang
Air Date: 3rd September 2022

Trev showed you how to grow it and now Chef Brendan Pang is going to show you how to cook with it, see what some home-grown Limes can be whipped up into!

Ginger Lime Crème Brulée

Ingredients

• 250ml milk
• 250ml double cream
• 1 cinnamon stick
• 1 ginger
• Zest from 2 limes
• 120g egg yolk
• 100g caster sugar

• 50g demerara sugar
  
• Preheat your oven to 100 degrees.
• Begin the custard base by infusing the milk and double cream, break the cinnamon stick, zest the lime and adding peeled ginger. On low heat, leave it to infuse for up to 30 minutes, then cover it with cling film.
• In a separate bowl, add the caster sugar and gently whisk the egg yolks. Pass the infused milk through a sieve into the bowl with the egg yolks. Mix with a spatula ensuring there are no air bubbles.
• Ladle mixture into your ramekins and place on a tray and straight into the oven for 20 – 30 minutes until just set. Remove and let cool at room temp. Chill if required in the fridge.
• Before serving add a layer of demerara sugar and blow torch until caramelised.

Equipment List
Small pot/pan, whisk, sieve, spatula, microplane, spoons, medium mixing bowl, ladle, 4 x crème Brulée ramekins, blow torch, chopping board and knife, digital scales, measuring spoons.

Enjoy!