Ginger Creme Brulee Recipe

Directions:

1. Preheat oven to 325. Combine cream and ginger in heavy saucepan. Bring to simmer over medium heat. Remove from heat; let stand 20 minutes. Strain cream through sieve into small bowl, pressing on solids until you've gotten every smidgen of liquid out. Whisk yolks and 1/2 c. sugar in medium bowl to blend. Gradually whisk in warm cream. Divide custard among 6 1/2-cup ramekins or custard cups. Place ramekins in roasting pan big enough to hold the ramekins. Pour enough warm water into pan to come halfway up sides of ramekins.
2. Bake until just set in center when pan is gently shaken, about 45 minutes. Remove ramekins from water bath; chill uncovered until cold, at least 3 hours. Cover and chill overnight.
3. When ready to serve, sprinkle each custard with 1/2 t. sugar and torch until sugar is caramelized and crisp. Serve immediately garnished with fresh berries (and maybe a chocolate curl) and a piece of crystallized ginger.