Ginger Pots de Creme

1. 1

   Preheat the oven to 300F.

2. 2

   Combine the cream and fresh ginger in a small saucepan and heat over medium-low heat until steam rises.

3. 3

   Cover the pan, turn off the heat, and steep for 10 to 15 minutes.

4. 4

   Beat the yolks and sugar together until light.

5. 5

   Remove the ginger slices from the cream and pour about a quarter of the cream into the egg mixture, then pour the sugar-egg mixture into the cream and stir.

6. 6

   If youre using the candied ginger, add it now.

7. 7

   Pour into four 6-ounce ramekins and put the ramekins in a baking dish; pour water into the dish to come halfway up the side of the ramekins and cover with foil.

8. 8

   Bake for 30 to 45 minutes, or until the center is barely set.

9. 9

   (Heavy cream sets fastest, half-and-half more slowly.)

10. 10

    Cool or chill, then serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.