Creme Brulee

Directions

1. 1
   Preheat the oven to 300 degrees.
2. 2
   Combine the ginger and one tablespoon of the granulated sugar in a bowl and blend well.
3. 3
   Let stand 30 minutes or longer.
4. 4
   Pour the cream into a saucepan and set it in a dish of simmering water.
5. 5
   Stir in the ginger mixture plus the remaining granulated sugar.
6. 6
   Stir until the mixture is piping hot and the sugar dissolved.
7. 7
   Beat the egg yolks until light and pour the hot ginger-cream mixture over them gradually, stirring vigorously.
8. 8
   Add the vanilla.
9. 9
   Pour the custard into an 8-cup souffle dish.
10. 10
    Place the dish in a large heat-proof baking dish and pour about one inch of boiling water around the souffle dish.
11. 11
    Place in the oven and bake until almost set, about 35 to 45 minutes.
12. 12
    The center will not be wholly firm and when shaken will seem a bit liquid.
13. 13
    Take care not to overbake and remember that the custard will continue to cook from retained heat once it is removed from the oven.
14. 14
    Remove the dish from the oven and chill thoroughly.
15. 15
    Preheat the broiler to high.
16. 16
    Sprinkle the top of the custard evenly with brown sugar.
17. 17
    Place the dish on a bed of cracked ice and place under the broiler until the sugar is melted.
18. 18
    Serve immediately or chill again and serve cold.