Gingered Creme Brulee

Directions

1. 1
   Heat oven to 250F.
2. 2
   Pour half & half, whipping cream and ginger into heavy 2-quart saucepan.
3. 3
   Cook over low heat 30 minutes.
4. 4
   Remove ginger.
5. 5
   Beat 1/2 cup sugar and eggs in bowl until sugar dissolves and mixture is slightly thickened.
6. 6
   Slowly add whipping cream mixture, mixing well after each addition.
7. 7
   Place 8 (4-ounce) ungreased ramekins or custard cups into baking pan.
8. 8
   Divide mixture evenly among ramekins.
9. 9
   Place baking pan on oven rack; pour boiling water into baking pan to 1/2-inch depth.
10. 10
    Bake 1-1 1/2 hours or until custards are just set around edges.
11. 11
    Remove from water; cool to room temperature.
12. 12
    Cover; refrigerate 8 hours or overnight until thoroughly chilled.
13. 13
    Heat broiler.
14. 14
    Just before serving, sprinkle top of each custard evenly with 1/2 teaspoon sugar.
15. 15
    Place ramekins on baking pan.
16. 16
    Broil 3 to 4 inches from heat just 1-2 minutes or until sugar caramelizes.
17. 17
    Serve immediately.