Serves 6 to 8
Using a hand whisk, combine 200ml milk, 500ml double cream, 6 egg yolks, 150g caster sugar, 2 tsp finely grated ginger and vanilla beans from 1 pod, in a bowl.
2 Pour the mixture into 6-8 ramekins and cover each with cling wrap. Steam for 10-15min.
3 Remove from heat and chill for at least 3 hours.
4 Before serving, leave the creme brulee out at room temperature for 30min.
5 Then, set the oven to the grill function. Sprinkle finely grated gula melaka over the creme brulee and place the ramekins on the top rack of the oven. Grill until the tops are brown and crisp.

Recipe courtesy of Chef Stephan Zoisl, from My Private Chef cooking studio, created for the launch of the Bosch Wok Series hobs. 

This article was originally published in Simply Her July 2014.