Ingredients

  • 2 cups heavy cream
  • 1 vanilla bean, split lengthwise
  • 2 chopped crystallized ginger
  • 1 tablespoon chopped fresh ginger
  • pinch of salt
  • 6 egg yolks
  • 1/2 cup plus 8 teaspoons sugar

Directions

  1. Preheat oven to 325°F. In a medium saucepan, combine the cream, vanilla bean, crystallized ginger, fresh ginger, and salt. Warm over medium heat until the surface begins to shimmer, about 5 minutes, cover, reduce the heat to low and barely simmer 5 minutes. Remove from the heat and strain into a clean bowl.
  2. Whisk together the egg yolks and 1/2 cup of the sugar until well blended. Slowly pour the warm cream into the egg mixture, stirring constantly, until the sugar dissolves. Pour the mixture into a large measuring cup.
  3. Place (4) 7-ounce ramekins in a bain-marie.* Carefully pour the milk mixture into the ramekins. Pour enough water to come halfway up the sides of the ramekins. Place the bain-marie in the oven and bake until almost set in the center (it may still wobble a little in the center but will firm up as it chills) about 26-27 minutes minutes. Remove ramekins from the bain-marie and cool 20 minutes. Transfer to the refrigerator and chill at least 2 hours or up to 2 days.
  4. Sprinkle 2 teaspoons of the remaining sugar evenly over each custard. Working one at a time, move torch in a circular motion about 2-inches above the surface until the sugar melts and browns, about 1-2 minutes. Let cool 5 minutes and serve immediately or refrigerate for up to 3 hours.
  • Yield: 4
  • Cuisine: French
  • Course: Dessert