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1
Preheat the oven to 300 degrees F.
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2
In a small saucepan, combine the cream, 1 tablespoon of the sugar, the vanilla bean pod and reserved seeds, and salt and bring just to a boil over medium heat.
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3
Remove from the heat and set aside.
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4
Remove and discard the vanilla bean pods.
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5
Stir in the Grand Marnier and orange zest.
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6
In a small bowl, combine the egg yolks and 2 teaspoons of the sugar and whisk until frothy and the sugar is dissolved.
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7
Slowly whisk in the cream mixture.
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8
Divide between 2 (6-ounce) ramekins.
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9
Place in a small roasting pan or baking dish and fill with enough water to come about halfway up the sides of the ramekins.
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10
Bake until the custards are just set and still tremble slightly in the center, 35 to 40 minutes.
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11
Remove from the oven and let cool.
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12
Cover with plastic wrap and refrigerate until well chilled, at least 4 hours.
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13
Preheat the broiler.
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14
Sprinkle the top of each custard with 1/2 teaspoon of the remaining sugar.
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15
Place under the broiler and broil until sugar melts and caramelizes, 1 to 2 minutes, watching closely to avoid burning and turning the custards as they cook.
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16
(Alternatively, use a kitchen blow torch to caramelize the sugar.)
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17
Stick the sharp ends of the shards down into each custard, garnish with mint, and serve immediately.
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18
Line a small baking sheet with foil and chill.
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19
In the top of a double boiler, or in a small metal bowl set over a saucepan of barely simmering water, melt the chocolate, stirring occasionally until smooth.
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20
Stir in 2 teaspoons of the ginger and spoon onto the center of the baking sheet.
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21
Spread with a rubber spatula into a rough rectangle and sprinkle with the remaining 1 teaspoon of ginger, pressing lightly to help adhere.
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22
Chill until firm, about 30 minutes, then break into triangle-shaped pieces (shards).
