Components:
6 egg yolks
90 g white sugar
500 ml sweet cream
20 g ginger
Zest from 1 orange
Preparation instructions:
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Pour the sweet cream into a medium saucepan with half of the sugar (45 g), the ginger and the orange zest and heat until just before boiling. At the same time, in a heatproof bowl, place the egg yolks and the other half of the sugar (45 g) and mix the egg yolks and sugar well.
When the cream is hot, strain the orange zest and ginger and combine with the yolks. First a little of the liquid to equalize the temperature, then all the rest. Now return the batter to a short cooking pot and simmer, stirring constantly. About 10 minutes over medium heat.
Then, pour the liquid into 5 clay crème brûlée baking bowls, about 3/4 full.
Carefully place the bowls in a deep baking pan. Fill the pan with lukewarm water to the middle of the bowls. Cover the pan with aluminum foil. Bake in the oven at 160 degrees. About 25 minutes until the liquid is viscous and vibrates when you gently move the pan. And let it cool.
To serve:
Sprinkle a little sugar on the cream and caramelize the sugar with a burner.
If you don't have a burner, you can take a banana that isn't too soft and slice it diagonally, half a centimeter thick.
Sprinkle a little brown sugar over the bananas.
Heat a pan and place the bananas with the sugar side on the pan until the sugar melts and caramelizes. Place the caramelized bananas on the cream.
