- 250ml milk
- 250ml double cream
- 2 egg yolks
- 2 eggs
- 40g caster sugar
- 40ml Belvoir Ginger Cordial
- 1 small piece of fresh stem ginger
- Stem ginger in sugar syrup
- Preheat oven to 140°C/gas mark 3. Finely chop 1 piece of stem ginger in sugar syrup and sprinkle a little in each of the ramekins.
- Whisk the egg yolks, eggs and sugar together and stir in the cordial.
- Peel the piece of fresh stem ginger, slice into large pieces and place in the pan with the milk and cream. Bring to the boil and whisk into the egg mix. Strain through a sieve into a jug.
- Put some kitchen paper in the bottom of a roasting tray and sit the ramekins on the paper.
- Here comes the top tip: place the roasting tray on the middle shelf in the oven. Slide the shelf out slightly and fill the roasting tray to within 11/2 cm of the top of the ramekins with hot water.
- Pour the mix between the ramekins.
- Slide the shelf carefully back into the oven and cook the brûlées for approximately 40mins.
- The brûlées are cooked when they are almost set. To test, place a skewer in the middle of the brûlée. No liquid should run out.
- Once cooled, scatter sugar over the brûlées and burn with a blowtorch or place under a very hot grill.
As an alternative to the burnt sugar top, bake 200g fresh rhubarb with 50g caster sugar and 50g Belvoir Ginger Cordial in a medium oven (180°C/Gas mark 4) for 15-20 mins until the rhubarb is tender but not overcooked. Place a spoonful on top of each brûlée.