Caramel Custards with Ginger (Cremes Caramels au Gingembre)

1. 1

   Preheat oven to 325F.

2. 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.

3. 3

   Boil gently, without stirring, 6 minutes (syrup will be foamy).

4. 4

   Transfer ginger with a slotted spoon to a small bowl.

5. 5

   Cook syrup remaining in pan over moderate heat, undisturbed, until it becomes a deep caramel.

6. 6

   Divide caramel among ramekins, tilting to thinly coat (caramel may not cover bottoms completely).

7. 7

   Whisk together yolks, whole eggs, and a pinch of salt in a bowl.

8. 8

   Bring milk, remaining 1/2 cup sugar, and cooked ginger just to a boil in cleaned pan.

9. 9

   Add half of sweetened milk to eggs in a slow stream, whisking constantly but gently, then stir in remainder.

10. 10

    (Excessive whisking incorporates air and will result in a custard with many holes.)

11. 11

    Pour custard through a very fine sieve into a bowl and discard solids.

12. 12

    Divide custard among ramekins and cover each tightly with foil.

13. 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.

14. 14

    Transfer ramekins with a slotted spatula to a rack and cool cremes caramels to room temperature (centers will set as they cool).

15. 15

    Serve in ramekins or inverted onto a plate.

16. 16

    To invert, run a thin knife around edge of each ramekin.

17. 17

    Invert a plate over each ramekin and, holding plate and ramekin tightly together, invert creme caramel onto plate

* Per serving · 4 servings · Values may vary.