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1
Preheat oven to 325F.
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2
Bring water, 1/2 cup sugar, and fresh ginger to a boil in a 2-quart heavy saucepan, washing down any sugar crystals from side of pan with a brush dipped in cold water.
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3
Boil gently, without stirring, 6 minutes (syrup will be foamy).
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4
Transfer ginger with a slotted spoon to a small bowl.
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5
Cook syrup remaining in pan over moderate heat, undisturbed, until it becomes a deep caramel.
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6
Divide caramel among ramekins, tilting to thinly coat (caramel may not cover bottoms completely).
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7
Whisk together yolks, whole eggs, and a pinch of salt in a bowl.
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8
Bring milk, remaining 1/2 cup sugar, and cooked ginger just to a boil in cleaned pan.
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9
Add half of sweetened milk to eggs in a slow stream, whisking constantly but gently, then stir in remainder.
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10
(Excessive whisking incorporates air and will result in a custard with many holes.)
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11
Pour custard through a very fine sieve into a bowl and discard solids.
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12
Divide custard among ramekins and cover each tightly with foil.
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13
Put ramekins in a water bath and bake in middle of oven until set around edges with centers still wobbly, 40 to 45 minutes.
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14
Transfer ramekins with a slotted spatula to a rack and cool cremes caramels to room temperature (centers will set as they cool).
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15
Serve in ramekins or inverted onto a plate.
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16
To invert, run a thin knife around edge of each ramekin.
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17
Invert a plate over each ramekin and, holding plate and ramekin tightly together, invert creme caramel onto plate
