Ginger Pots de Creme

Directions

1. 1
   Preheat the oven to 300F.
2. 2
   Combine the cream and fresh ginger in a small saucepan and heat over medium-low heat until steam rises.
3. 3
   Cover the pan, turn off the heat, and steep for 10 to 15 minutes.
4. 4
   Beat the yolks and sugar together until light.
5. 5
   Remove the ginger slices from the cream and pour about a quarter of the cream into the egg mixture, then pour the sugar-egg mixture into the cream and stir.
6. 6
   If youre using the candied ginger, add it now.
7. 7
   Pour into four 6-ounce ramekins and put the ramekins in a baking dish; pour water into the dish to come halfway up the side of the ramekins and cover with foil.
8. 8
   Bake for 30 to 45 minutes, or until the center is barely set.
9. 9
   (Heavy cream sets fastest, half-and-half more slowly.)
10. 10
    Cool or chill, then serve.