Ginger and vanilla bean creme brulee from The Bon Appétit Cookbook (page 612) by Barbara Fairchild and Bon Appétit Magazine Editors

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • peaceoutdesign on December 31, 2013

    Researched a reason and found that I curdled the eggs. So Low heat (300F), Mix when cooler, strain and water bath. I may case I think that heat was the culprit.

  • peaceoutdesign on December 31, 2013

    Came out really grainy, maybe I did something wrong. Flavor was great, texture terrible.

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