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1
Preheat the oven to 300 degrees.
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2
Combine the ginger and one tablespoon of the granulated sugar in a bowl and blend well.
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3
Let stand 30 minutes or longer.
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4
Pour the cream into a saucepan and set it in a dish of simmering water.
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5
Stir in the ginger mixture plus the remaining granulated sugar.
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6
Stir until the mixture is piping hot and the sugar dissolved.
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7
Beat the egg yolks until light and pour the hot ginger-cream mixture over them gradually, stirring vigorously.
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8
Add the vanilla.
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9
Pour the custard into an 8-cup souffle dish.
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10
Place the dish in a large heat-proof baking dish and pour about one inch of boiling water around the souffle dish.
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11
Place in the oven and bake until almost set, about 35 to 45 minutes.
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12
The center will not be wholly firm and when shaken will seem a bit liquid.
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13
Take care not to overbake and remember that the custard will continue to cook from retained heat once it is removed from the oven.
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14
Remove the dish from the oven and chill thoroughly.
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15
Preheat the broiler to high.
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16
Sprinkle the top of the custard evenly with brown sugar.
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17
Place the dish on a bed of cracked ice and place under the broiler until the sugar is melted.
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18
Serve immediately or chill again and serve cold.
