Prep 15 mins
Cook 35 mins
I wasn't sure how this would turn out especially with the ginger, but I really liked the taste. I made a pumpkin creme brulee before and it turned out okay. This one turned out a lot better. I guess practice makes perfect.
- 1 1⁄2 cups half-and-half or 1 1⁄2 cups light cream
- 1⁄4 cup sugar
- 2 inches piece fresh ginger, thinly sliced
- 4 egg yolks
- 1⁄2 teaspoon vanilla
- In a medium saucepan, combine half-and-half, 1/4 cup sugar, and thinly sliced ginger slices.
- Cook and stir over medium-low heat for 10 minutes (reduce heat as necessary to prevent boiling).
- Remove from heat.
- Cover and let stand for 15 minutes.
- Strain, discarding ginger slices.
- In a medium bowl, whisk together egg yolks and vanilla.
- Slowly whisk the warm cream mixture into the egg yolk mixture.
- Place four 5- or 6-ounce ramekins or custard cups in an 8-inch square baking pan.
- Set pan on an oven rack.
- Pour cream mixture into the ramekins.
- Pour enough hot water into the baking pan around the ramekins to reach halfway up the sides.
- Bake in a 325°F oven for 35 to 45 minutes or until custards are just set in centers.
- Remove custards from the water bath; cool on a wire rack.
- Cover and chill for 2 to 24 hours.
- To serve, remove custards from refrigerator; let stand at room temperature for 20 minutes.
- Prepare Caramelized Topper and spoon over custards.
- Caramelized Topper:.
- Place 2 tablespoons sugar in a heavy 8-inch skillet.
- Heat over medium-high heat until sugar begins to melt, shaking skillet occasionally to heat sugar evenly.
- Do not stir.
- Once sugar begins to melt,.
- Reduce heat to low and cook about 5 minutes more or until all of the sugar is melted and golden, stirring with a wooden spoon as needed.
- Quickly drizzle caramelized sugar over custards.
- Allow to stand a few minutes for caramelized sugar to set.
- Chill for 2 hours.