Creme Brulee with Ginger

This ever popular, rich baked custard is chilled and finished with a topping of caramelized sugar (hence, the literal translation).

Ingredients

• 16 ounces heavy cream
• 1 vanilla bean
• 1 tablespoon ground ginger
• 1 pinch salt
• 4 egg yolks
• 1/2 cup granulated sugar
• 1/2 teaspoon orange zest
• 3 tablespoons granulated sugar
• 2 tablespoons crystallized ginger, very finely chopped

Directions

1. Preheat oven to 325 degrees F.
2. Split vanilla bean down the center and scrape out seeds.
3. Combine cream, vanilla bean seeds and salt in a saucepan over low heat; simmer for 10 minutes. Remove mixture from heat.
4. Add orange zest. Set aside.
5. In a mixing bowl, place the egg yolks and sugar; whisk by hand until completely combined.
6. Slowly pour in the warm cream mixture and mix thoroughly.
7. Place 4 ramekins in a large baking dish.
8. Pour mixture into ramekins; fill about 3/4 full.
9. Bake in a water bath (so that water is about 2/3 up the side of ramekins) for about 1 hour or until set.
10. Transfer crème brulees to work surface; allow to cool 30 minutes. Refrigerate 4 hours or overnight.
11. Combine the 3 tablespoons of sugar and crystallized ginger; spread evenly over top of each custard.
12. Place under broiler until sugar caramelizes; you can also, using a small propane torch, caramelize the sugar by holding a flame a few inches away and moving about over the surface of the ramekins. Serve immediately or allow to cool under refrigeration. Best if served within 8 hours of refrigeration.