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1
In a medium saucepan, combine half-and-half, 1/4 cup sugar, and thinly sliced ginger slices.
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2
Cook and stir over medium-low heat for 10 minutes (reduce heat as necessary to prevent boiling).
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3
Remove from heat.
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4
Cover and let stand for 15 minutes.
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5
Strain, discarding ginger slices.
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6
In a medium bowl, whisk together egg yolks and vanilla.
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7
Slowly whisk the warm cream mixture into the egg yolk mixture.
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8
Place four 5- or 6-ounce ramekins or custard cups in an 8-inch square baking pan.
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9
Set pan on an oven rack.
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10
Pour cream mixture into the ramekins.
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11
Pour enough hot water into the baking pan around the ramekins to reach halfway up the sides.
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12
Bake in a 325F oven for 35 to 45 minutes or until custards are just set in centers.
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13
Remove custards from the water bath; cool on a wire rack.
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14
Cover and chill for 2 to 24 hours.
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15
To serve, remove custards from refrigerator; let stand at room temperature for 20 minutes.
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16
Prepare Caramelized Topper and spoon over custards.
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17
Caramelized Topper:.
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18
Place 2 tablespoons sugar in a heavy 8-inch skillet.
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19
Heat over medium-high heat until sugar begins to melt, shaking skillet occasionally to heat sugar evenly.
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20
Do not stir.
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21
Once sugar begins to melt,.
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22
Reduce heat to low and cook about 5 minutes more or until all of the sugar is melted and golden, stirring with a wooden spoon as needed.
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23
Quickly drizzle caramelized sugar over custards.
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24
Allow to stand a few minutes for caramelized sugar to set.
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25
Chill for 2 hours.
