Lime and Ginger Crème Brûlée

Creamy custard  with a zingy, zesty Lime & Ginger flavour, with a crunchy caramelised sugar topping. The key to the wonderful and fresh taste is fresh root ginger! 

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Lime and Ginger crème brûlée

I love Crème Brûlée, I mean who doesn’t? A luxuriously smooth and creamy custard that you have to break through a crunchy caramelised sugar topping to get to, like a delicious little treasure hunt! Despite my love for this little tasty adventure I’d never made it before, but then Santa left me a cook’s blowtorch {affiliate link} under the tree and crème brûlée had to be the first thing I made using it!


Lime and Ginger crème brûlée

I went with a lime and ginger crème brûlée because mixing up the flavours is way more fun, plus lime and ginger are a wonderful flavour combination. I absolutely love using fresh ginger in things, it creates such a zingy and fresh taste that you just can’t get with ground ginger. The key to getting that intense ginger flavour is to steep the cream mixture with fresh ginger for at least an hour. There’s lots of zesty, yummy lime goodness in these too and that really compliments the fresh ginger just beautifully. 

Lime and Ginger crème brûlée


What makes this crème brûlée so addictively creamy is mascarpone, it not only makes for a dreamy texture but the sweet, lemony flavour of the cheese works beautifully with the lime and ginger flavours. You honestly won’t be able to get enough of the texture and flavour, it’s the kind of dessert that makes you go “Mmm” after every bite! And for such a “Wow!” dessert it’s simple to make, the most important part is making sure you don’t over bake it! You don’t even necessarily need a blowtortch, a very hot grill (broiler to you Americans, don’t worry I don’t expect you to BBQ your crème brûlée!) should do the trick too!

Lime and Ginger crème brûlée

I used 7cm ramekins {affiliate link} for these and the recipe makes 6. You can use different sized ramekins but you will need to adjust the baking time accordingly, you can also double or halve the recipe as needed. You’ll also need a deep baking dish for these as you’ll want to bake them in a water bath, this helps them bake nice and evenly which is important if you want the perfect texture for your custard (and of course you do). 

Lime and Ginger crème brûlée

You definitely want to get on making these asap! You’re just gonna love the amazing flavours of the creamy, smoothy custard combined with the crunch, caramel top. This is a great dessert to make for a dinner party too because it looks really impressive and you can prepare it in advance, all you need to do is add the topping before you serve it (which take a couple minutes at most) so there’s no slaving away in the kitchen with your guests waiting around! I often think about what dessert I would make if I were even on Come Dine With Me, and I think this lime and ginger crème brûlée would definitely make the shortlist! Do you ever think about things like that or is it just me?

Lime and Ginger crème brûlée

And speaking of parties, I’m gonna bring these delicious pots of joy along to Fiesta Friday this week, hopefully I can impress at least a few of the many party guests with them! A big shout out to our host, Angie and this weeks co-hosts, Caroline and Elaine 

Do come hang out with me on social media, I’d love to see you guys around there! You can find me on TwitterInstagramPinterest and Facebook.  

 Lime and ginger crème brûlée


Lime and Ginger Creme Brulee
Yields 6
Creamy, smooth custard with zingy ginger and zesty lime and a crunchy, caramelised sugar topping
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  1. 450ml double cream (heavy cream)
  2. 100g mascarpone
  3. 2 tsp vanilla extract
  4. 4" fresh root ginger, peeled* and finely grated
  5. 1 lime, zest and juice
  6. 6 medium egg yolks
  7. 60g brown sugar, plus 1-2 tbsp for topping
  1. Put the cream, mascarpone and vanilla extract in a small saucepan and heat on medium until almost boiling (when bubbles start to form around the edge).
  2. Remove from heat and add ginger and lime zest. Put lid on pan and steep for at least 1 hour.
  3. Preheat the oven to 150C/300F. Place the ramekins in a deep baking dish and fill dish with enough hot water to reach half way up the sides of the ramekins.
  4. Whisk the egg yolk, lime juice and 60g sugar until pale and fluffy.
  5. Strain the cream into a bowl using a fine mesh sieve, use the back of a spoon to press through all the cream and get as much ginger flavour as possible, discard the ginger pieces.
  6. Gradually add the cream to the egg mixture, whisking all the time.
  7. Transfer the mixture to a large jug (this just makes it easier to pour) and divide mixture evenly between ramekins.
  8. Bake for approx 30 minutes, until the custard is just set - it shouldn't be wet still, but should still have a bit of a jiggle to it. Check after 20 minutes and then in 5 minute intervals until done.
  9. Remove ramekins from dish and leave to cool. Refrigerate for 1 hour (or up to overnight)
  10. Sprinkle 1-2 tbsp of brown sugar evenly over the custards (1-2 tbsp for all 6, not each). Use a blowtorch or a very hot grill/broiler to caramelise the sugar.
  11. Cool for a minute or so, then serve immediately
  1. *The best way to peel ginger is by using a small spoon, as if you were scooping ice cream.
  2. Best served immediately after topping is added, but custard part can be made up to a day in advance.
  3. 7cm diameter ramekins were used for this recipe, adjust cooking times accordingly for smaller or larger ones.
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Lime and Ginger crème brûlée


  1. Dini @ Giramuk's Kitchen says:

    wow!! I absolutely am intrigued by these flavours!! They sound amazing! I love a good creme brulee and this sounds like exactly the kind I would want to try. When I got my blow torch I went around caramelizing sugar on anything too 🙂 The first time my sister used mine she made toasted marshmallows on skewers!

    • Michelle @ Giraffes Can Bake says:

      Thank you Dini!
      I’m definitely going to be caramelising more sugar on things soon! I did set fire to one of the tops though (top tip, don’t leave any lumps of sugar because they’ll catch fire haha) but other than that I had no accidents which is quite an achievement for my clumsy self!
      I think I want to use it to make some kind of meringue pie next!

  2. tentimestea says:

    What a fun flavour combination–really bright in such a rich medium! And marscapone is such an interesting addition.
    Oh gosh, I love Come Dine with Me… I find it so hilarious. I think you would do brilliantly!

  3. Jennifer Abel says:

    Hello and so nice to meet you and your blog, love your name. What a great combination with lime & ginger,. I found you at #partyfromthelanddownunder. Have a great week.

  4. Justine says:

    I think this flavor combination is delightful and such a great idea for a creme brulee! I hope that this Christmas Santa also leaves me a blowtorch so that I can give these a try as well 😀

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