Ginseng Infused Crème Brûlée
Ginseng Infused Crème Brûlée
A Delicate Crème Brûlée with a Subtle Ginseng Aroma
Introducing a unique twist on the classic French dessert, ‘Crème Brûlée,’ by infusing it with the healthful and aromatic essence of Korean ‘Ginseng.’ Crème Brûlée, a French delicacy, features a chilled creamy custard topped with a thin, crisp layer of caramelized sugar. This recipe beautifully marries the smooth richness of the custard and the sweet crackle of the caramel with the fragrant, earthy notes of ginseng, creating a truly delightful and sophisticated dessert. It’s surprisingly simple to make, requiring just a few ingredients and straightforward mixing, making it perfect for beginner bakers. Its elegant presentation also makes it an excellent choice for entertaining guests or as a thoughtful gift. We’ll also include a quick guide on how to make crispy ginseng tuiles using the leftover egg whites. Enjoy this nourishing and subtly sweet ginseng dessert that appeals to all ages!
Ginseng Crème Brûlée- 15g fresh ginseng
- 2 egg yolks
- 100g heavy cream
- 100g whole milk
- 20g granulated sugar
- 1cm vanilla bean (or 1 tsp vanilla extract/oil)
Cooking Instructions
Step 1
Pre-measure all ingredients and have them ready. Preheat your oven to 160°C (320°F) and boil some water in a kettle for the water bath.
Step 2
Carefully separate the egg whites from the yolks, placing the yolks in a separate bowl. Add the vanilla bean (or extract/oil) and the 20g of sugar to the egg yolks. Gently mix them together just until combined; avoid overmixing.
Step 3
Finely mince the fresh ginseng. Ensure it’s chopped into very small pieces to release its flavor effectively into the custard.
Step 4
In a saucepan, combine the heavy cream, milk, and minced ginseng. Heat over low heat until the edges just begin to simmer and small bubbles form. Immediately remove from heat. Be careful not to boil vigorously.
Step 5
Slowly pour the warm cream mixture from step 3 into the egg yolk mixture from step 1, whisking constantly with a stainless steel whisk. This gradual tempering prevents the egg yolks from scrambling and ensures a smooth custard base.
Step 6
Strain the custard mixture through a fine-mesh sieve into a clean bowl. This step is crucial for achieving a silky smooth texture, removing any small lumps or bits of cooked egg.
Step 7
Fill your ramekins or oven-safe dishes about 60-70% full with the strained custard. Then, distribute the remaining minced ginseng evenly among the ramekins, roughly dividing it into four portions per ramekin.
Step 8
Pour the hot water from the kettle into a larger baking pan (big enough to hold your ramekins) to create a water bath. Aim for about 2cm (approximately 1 inch) of water depth.
Step 9
Carefully place the filled ramekins into the water bath within the larger pan. Bake in the preheated 160°C (320°F) oven for 15-20 minutes, or until the edges are set but the center still has a slight wobble. A thin knife or skewer inserted near the center should come out clean.
Step 10
Once baked, remove the ramekins from the water bath and let them cool completely. Then, refrigerate them until thoroughly chilled. Just before serving, sprinkle about 1 tablespoon of granulated sugar evenly over the surface of each crème brûlée. Using a kitchen torch, gently heat the sugar until it melts and caramelizes into a beautiful, glassy, amber-colored crust. Keep the torch moving to avoid burning.
Step 11
A perfectly caramelized topping will be glossy, with no visible sugar granules, and no overly burnt areas. Let it cool for a minute or two for the caramel to harden before enjoying.
Step 12
Garnish your ginseng crème brûlée with a dollop of lightly whipped cream or some tender, steamed ginseng fibers, if desired. For those sensitive to bitterness, adding a few fresh berries provides a lovely contrast in flavor and color.
Step 13
+) Tip for making Ginseng Tuiles with leftover egg whites: In a bowl, combine 2 egg whites, 40g sugar, and 20g cake flour sifted together. Whisk until smooth. (Preheat your oven to 160°C / 320°F for the tuiles.)
Step 14
Add 20g of minced ginseng and about 70g of slivered almonds to the egg white mixture. Stir in 20g of melted butter until well combined and the batter is smooth.
Step 15
Line a baking sheet with parchment paper or a silicone mat. Drop spoonfuls of the tuile batter onto the prepared sheet and spread them very thinly into thin, round shapes. Bake in the preheated 150-160°C (300-320°F) oven for about 20 minutes, or until golden brown.
Step 16
Baking times may vary depending on your oven’s heat. The tuiles are ready when they are evenly golden brown all over. Carefully remove them from the oven and let them cool completely on the baking sheet for a crisp texture. Enjoy your homemade ginseng tuiles!
