-
1
Heat the cream in a saucepan with the ginger. Bring it just below boiling. Don't let it boil. Stir it occasionally to prevent a skin from forming. Simmer for 10 minutes.
-
2
Meanwhile cream together the egg yolks and 5 tbsp sugar in a mixing bowl.
-
3
Remove saucepan from heat and add lemon. Strain into a bowl.
-
4
SLOWLY pour the cream into the egg, whisking gently with a fork to mix evenly. Be careful not to incorporate any air into the mixture or you'll have bubbles in your custard. And be careful not to pour too quickly or you'll cook the egg.
-
5
Divide the mixture evenly between 4 ramekins and place in a lasagna pan (something with high sides). Pour water into the pan (but don't get any into your ramekins) until it comes about halfway up your ramekins.
-
6
Bake at 350 for about 30 minutes (more or less depending on the shape of your ramekins - short wide ones cook faster than taller narrower ones). They're done cooking when they are set, but the center is jiggly.
-
7
Remove from the water bath and cool, uncovered, on the counter until they reach room temperature. Then cover with plastic wrap and store in the fridge for up to 2 days (they need to chill for at least 4 hours).
-
8
When ready to eat, remove from the fridge, take off the plastic wrap, and top with a thin layer of white and brown sugar. Use a torch to caramelize the sugar, or you can place them under the broiler (but you have to watch them constantly to make sure they don't burn).
