Heat the half and half in a heavy saucepan over medium low heat just to the boiling point. Add fresh ginger slices and remove from the heat. Cover the pan and set aside for about 30 minutes.
Divide 1/2 cup of the crystallized ginger among eight 1/2 cup ramekins, just covering the bottoms.
Preheat oven to 300*F.
Whisk the whole eggs, egg yolks, sugar, and ground ginger together in a large bowl.
Heat the half and half just to a boil again. Slowly strain it into the egg mixture(discard the fresh ginger); combine thoroughly. Next, whisk the mixture back into the saucepan and cook over low heat, stirring constantly with a wooden spoon, until the custard just coats the back of the spoon. Be careful not to allow the mixture to actually boil.
Divide the custard among the ginger lined ramekins, and set them in a baking dish. Pour hot water into the dish until it reaches two thirds of the way up the sides of the ramekins. Place the dish in the oven, and bake until a knife inserted in the center on one of the custards comes out clean, about 30 minutes.
Serve the custard warm or chilled,with a dab of whipped cream on top, sprinkled with the remaining 1/4 cup crystallized. Enjoy!