---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Ginger Orange Creme Brulee - Scully on Spring
 Categories: Restaurant, Dessert, Custard, Ginger
      Yield: 5 Servings
 
    1/2 qt Whole milk
    1/2 qt Heavy cream
      1    Vanilla bean
     12    Egg yolks
      1 c  Granulated sugar
           Zest grated from two oranges
    1/4 c  Ginger; peeled and sliced
 
  In a heavy bottom sauce pot (preferably stainless steel) bring cream, milk,
  sugar, vanilla bean and orange zest to a boil. Remove from heat. Whisk egg
  yolks well and temper with cream mixture by adding one ladle at a time half
  of the mixture to eggs. Now add the egg mixture back to the remaining cream
  mixture and strain. Pour into creme Brulee molds and bake in a water bath
  at 325 degrees until "just set" (approx. 30 minutes). Chill several hours
  before serving. To serve: Sprinkle tops of creme Brulee with sugar and
  brown with either a torch or broiler.
  
  Yield: Makes approximately 5-6 6 ounce servings.
  
  (Courtesy of Scully on Spring, New York, NY and TVFN)
  
  MealMaster formatting by: Bill Webster, converted by MM_Buster v2.0j.
 
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