Life's better with cake and a sprinkle of fairy dust
What do you do when you have one egg yolk lying around? This frequently happens to me, especially when I need just one egg white to marinate meat for dinner, make a teeny-weeny batch of royal icing, a DIY home facial, stick sugarpaste figures together… you get the idea.
The yummiest use for one lonely yolk I can think of is to make creme brulee for TWO people (or one greedy individual). I had some old ginger lying around in the fridge too, so popped in some of that juice too to make a lovely, very Asian-inspired creme brulee. Like 姜汁撞奶, but more calorific.
All you need are:
1 egg yolk, 2 tsp fine sugar (I used my homemade vanilla bean sugar), 1/3 cup (80ml) whipping cream and the juice of a thumb-sized piece of old ginger
Sugar for sprinkling and a blowtorch
Preheat oven to 150 degrees Celcius. Place a shallow tray of water for a bain marie on the middle shelf.
Whisk the egg yolk and sugar together until smooth. Heat the cream in the microwave until hot, but not boiling. Temper the yolk-sugar mixture by adding the hot cream gradually, whisking all the time. Add the ginger juice to taste and pass the whole lot through a fine sieve into 2 small ramekins, or one not-so-small one. Or these aluminium foil cups. I’m a huge advocate of anything that saves washing up. They were tiny, so I got 3 servings out of these. 2 for me and 1 for… me as well.
Bake the ramekins or foil cups in the bain marie for 25 minutes until just wobbly in the middle. Remove from the tray carefully and chill for 2-3 hours.
When thoroughly chilled, sprinkle a thin layer of sugar evenly on top of each ramekin and torch until the sugar melts and caramelizes. Pop it back in the chiller for a couple of minutes more before serving.