Refrigerate 3 hours to overnight
- 1/3 cup cooked kabocha squash puree
- 1/2 vanilla bean, split and scraped
- 2 cups heavy cream
- 6 egg yolks
- 3 tablespoons chopped peeled fresh ginger
- 1/3 cup finely grated crystallized/candied ginger
- 1/3 cup Imperial Sugar Extra Fine Granulated Sugar
- 6 - 8 tablespoons Imperial Sugar Gold ’N Natural Turbinado Sugar
- Preheat oven to 275°F.
- In a double boiler, bring heavy cream, granulated sugar and chopped fresh ginger to a gentle simmer, being careful not to reach a boil.
- Dissolve sugar completely into cream. Strain fresh ginger pieces and discard.
- Beat egg yolks until light in color. Add kabocha squash puree, vanilla bean and grated candied ginger. Whisk in cream and sugar mixture.
- Divide among six standard sized ramekins in a warm water bath and bake for approximately 35 to 40 minutes, removing ramekins when mixture is mostly set but still jiggles slightly in center.
- Remove ramekins from water bath and refrigerate until completely cooled - at least three hours or overnight.
- To serve, sprinkle each ramekin with 1 tablespoon each turbinado sugar and caramelize with a culinary torch until sugar melts and reaches a hard, glossy finish. Serve immediately.
IMPERIAL SUGAR INSIGHT
This recipe is a sweet play on Chao Nan Gua, a savory Taiwanese dish consisting of kabocha squash sauteed with fresh ginger.
This Ginger Kabocha (Chao Nan Gua) Crème Brulee recipe has been submitted by one of our Imperial Sugar friends and has not been tested in our kitchen. If you have any problems with this recipe, or would like to give us your feedback, please email us by clicking here.