Ginger Orange Creme Brulee - Scully on Spring

---------- Recipe via Meal-Master (tm) v8.05

Title: Ginger Orange Creme Brulee - Scully on Spring
Categories: Restaurant, Dessert, Custard, Ginger
Yield: 5 Servings

1/2 qt Whole milk
1/2 qt Heavy cream
1 Vanilla bean
12 Egg yolks
1 c Granulated sugar
Zest grated from two oranges
1/4 c Ginger; peeled and sliced

In a heavy bottom sauce pot (preferably stainless steel) bring cream, milk,
sugar, vanilla bean and orange zest to a boil. Remove from heat. Whisk egg
yolks well and temper with cream mixture by adding one ladle at a time half
of the mixture to eggs. Now add the egg mixture back to the remaining cream
mixture and strain. Pour into creme Brulee molds and bake in a water bath
at 325 degrees until "just set" (approx. 30 minutes). Chill several hours
before serving. To serve: Sprinkle tops of creme Brulee with sugar and
brown with either a torch or broiler.

Yield: Makes approximately 5-6 6 ounce servings.

(Courtesy of Scully on Spring, New York, NY and TVFN)

MealMaster formatting by: Bill Webster, converted by MM_Buster v2.0j.

-----