Ginseng Crème Brûlée: A Sweet & Bitter Delight
Easy No-Bake Ginseng Honey Crème Brûlée Recipe
Experience the perfect harmony of healthy ginseng and sweet honey with this delightful Crème Brûlée! We’ve crafted a simple no-bake recipe featuring a wonderfully sweet and slightly bitter ginseng honey compote. This dessert is suitable for all ages and offers a fun, healthy, and visually appealing treat. It’s the perfect way to impress without the stress of baking, making it ideal for hardworking students or as a thoughtful gesture for parents who appreciate a touch of bitterness.
Ginseng Honey Compote Ingredients- 2 fresh ginseng roots
- 4 Tbsp honey
- 1.5 Tbsp water
- 1/3 tsp salt
Ginseng Crème Brûlée Ingredients- 150g vanilla-flavored ice cream
- 2 egg yolks
- 1 Tbsp sugar
- 2 Tbsp prepared ginseng honey compote
- 150g vanilla-flavored ice cream
- 2 egg yolks
- 1 Tbsp sugar
- 2 Tbsp prepared ginseng honey compote
Cooking Instructions
Step 1
Begin by thoroughly washing the ginseng roots under running water. Trim off the root head (the crown of the root) and use the back of a knife or a soft brush to gently scrub away any remaining soil. Once clean, peel the ginseng.
Step 2
Finely chop the peeled ginseng. Aim for a texture that still provides a slight chew, rather than a paste, to add texture to the dessert.
Step 3
In a saucepan, combine the chopped ginseng with the honey (4 Tbsp), water (1.5 Tbsp), and salt (1/3 tsp) for the compote. Cook over medium-low heat, stirring frequently to prevent burning. Continue to simmer until the mixture thickens to a jam-like consistency. This is your delicious ginseng honey compote!
Step 4
Now, let’s make the crème brûlée base. In a bowl, combine 1 tablespoon of the prepared ginseng honey compote with the vanilla ice cream (150g) and egg yolks (2). Whisk everything together until well combined and the ice cream has melted into a smooth mixture.
Step 5
Transfer the mixture from step 3 to a saucepan and heat gently over low heat. Stir constantly to prevent scorching or curdling. Cook until the mixture thickens to a custard-like consistency, but do not boil. Remove from heat and allow it to cool slightly. Be careful not to overcook, as this can scramble the egg yolks.
Step 6
Spoon 1 tablespoon of the ginseng honey compote into the bottom of your serving ramekins or heatproof dishes. Pour the cooled ginseng custard mixture over the compote, filling the dishes.
Step 7
Chill the filled ramekins in the refrigerator for 10 to 15 minutes until they are firm. Once chilled, evenly sprinkle 1 tablespoon of sugar over the top of each dessert. Using a kitchen torch, caramelize the sugar until it forms a crisp, golden-brown layer. Your Ginseng Crème Brûlée is now complete! Enjoy cracking through the hardened sugar to reach the creamy dessert below.
