Ginger crème brûlée

Method

1. Preheat the oven to 120°C Fan.

   Time: 0 minutes.

2. Put the cream, mascarpone and vanilla extract in a pan and heat until not quite boiling. Take it off the heat and mix in the ginger.

   Time: 10 minutes.

3. Whisk the egg yolks and half the sugar together in a bowl until pale and fluffy.

   Time: 5 minutes.

4. Gradually add the ginger cream, whisking all the time. Place one ramekin per person in a roasting tin and fill with hot water to halfway up the outside of the ramekins. Then fill them with equal quantities of the mixture.

   Time: 5 minutes.

5. Bake in the oven until they start to set but still have some wobble - like panna cotta. This should take 20-30 mins.

   Time: 30 minutes.

6. When they are done remove from the oven and take the ramekins out of the tin. Allow to cool then refrigerate for at least an hour.

   Time: 90 minutes.

7. Heat the grill to hot. Sprinkle about one tablespoon of brown sugar evenly on the top of each brûlée, making sure the tops are completely covered. Then pop under the grill until the sugar has turned dark brown. Leave to cool for a few minutes before serving.

   Time: 10 minutes.