CREME BRULEE

Steps:

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