-
1
Preheat oven to 350 degrees (175 C.).
-
2
In a 2-quart bowl, beat yolks with 3-1/2 tbsp (50 ml) sugar until the mixture turns pale yellow and the sugar is absorbed, about 3 minutes of vigorous beating with a whisk.
-
3
Add cream and vanilla and beat well.
-
4
Place a few slices of ginger in the bottom of 4-3/4 cups (1125 ml) ramekins.
-
5
Put a dot of raspberry jam in the center of each ramekin.
-
6
Carefully ladel in mixture and transfer ramekins to a small baking dish.
-
7
Add enough warm water to the baking dish to come halfway up ramekins, and bake for 50 minutes.
-
8
The top of the custards will become golden brown.
-
9
Cool, then refrigerate ramekins for at least 3 hours, or overnight.
-
10
If using a broiler, preheat for 15 minutes.
-
11
Sprinkle about 1 tbsp (15 ml) sugar on top of each ramekin and roll around surface to lightly coat, tipping excess sugar into next ramekin.
-
12
Place ramekins in a shallow pan, surround with water and ice cubes and place 2 inches from broiler cooking until sugar carmelizes, about 30 seconds.
-
13
Alternatively, use a propane torch on low flame to carmelize sugar tops.
-
14
This is more accurate and certainly more fun!
-
15
Serve at once.
