Lime And Ginger Creme Brulee

• 2 cups heavy cream
• 2 tsp finely grated lime peel
• 1 None vanilla bean, split, seeds scraped
• 8 None egg yolks
• 3/4 cup sugar
• 2 tsp ground ginger
• None None Raspberries, to serve

1. Preheat the oven to 300u0b0F.
2. Place cream, lime peel, and vanilla bean and seeds in a medium saucepan on medium heat. Bring just to a boil. Remove from heat and let stand 10 mins.
3. Meanwhile, beat egg yolks and 1/2 cup of the sugar in a medium bowl with an electric mixer until pale. Beat in ginger. Whisk into cream mixture. Strain into a bowl, discarding solids.
4. Ladle mixture into six 1/2-cup ramekins. Place ramekins in a baking dish. Pour enough boiling water into dish to come halfway up the sides of ramekins. Cover loosely with foil.
5. Bake for 40-45 mins, until just set (with a slight wobble). Remove from dish and cool on a wire rack for 30 mins. Refrigerate for 2 hours.
6. To serve, sprinkle tops with the remaining 1/4 cup sugar. Caramelize using a kitchen blowtorch, or place under a hot broiler for 1-2 mins, until sugar melts and is dark brown. Cool slightly before serving with raspberries.

heavy cream, lime peel, vanilla bean, egg yolks, sugar, ground ginger, raspberries

Taken from recipes-plus.com/api/v2.0/recipes/27483 (may not work)