Gingered Creme Brulee

1. 1

   Heat oven to 250F.

2. 2

   Pour half & half, whipping cream and ginger into heavy 2-quart saucepan.

3. 3

   Cook over low heat 30 minutes.

4. 4

   Remove ginger.

5. 5

   Beat 1/2 cup sugar and eggs in bowl until sugar dissolves and mixture is slightly thickened.

6. 6

   Slowly add whipping cream mixture, mixing well after each addition.

7. 7

   Place 8 (4-ounce) ungreased ramekins or custard cups into baking pan.

8. 8

   Divide mixture evenly among ramekins.

9. 9

   Place baking pan on oven rack; pour boiling water into baking pan to 1/2-inch depth.

10. 10

    Bake 1-1 1/2 hours or until custards are just set around edges.

11. 11

    Remove from water; cool to room temperature.

12. 12

    Cover; refrigerate 8 hours or overnight until thoroughly chilled.

13. 13

    Heat broiler.

14. 14

    Just before serving, sprinkle top of each custard evenly with 1/2 teaspoon sugar.

15. 15

    Place ramekins on baking pan.

16. 16

    Broil 3 to 4 inches from heat just 1-2 minutes or until sugar caramelizes.

17. 17

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.