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1
Put the ginger slices in a medium saucepan and add water to cover.
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2
Bring to a boil, then decrease the heat and simmer for 2 minutes.
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3
Pour off the water.
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4
Add the cream, the 1/2 cup (100 g) sugar, and the lemon zest to the ginger in the saucepan.
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5
Heat the mixture until warm, then remove from the heat, cover, and let steep for 1 hour.
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6
Preheat the oven to 350F (175C).
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7
Set six 4- to 6-ounce (125- to 180-ml) ramekins or custard cups in a roasting pan or deep baking dish.
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8
Using a slotted spoon, remove and discard the ginger slices from the cream mixture, add the salt, then reheat the cream until its quite warm.
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9
In a medium bowl, whisk together the egg yolks, then gradually whisk in the warm cream, whisking constantly as you pour to prevent the eggs from cooking.
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10
Pour the mixture through a mesh strainer into a large measuring cup or pitcher.
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11
Divide the custard mixture evenly among the ramekins.
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12
Fill the roasting pan or baking dish with warm water to reach halfway up the sides of the ramekins.
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13
Cover the pan tightly with aluminum foil and bake until the perimeters of the custards are just set and the centers are still slightly jiggly, about 30 minutes.
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14
Transfer the custards from the water bath to a wire rack and let cool completely.
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15
Refrigerate until chilled.
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16
Just before serving, evenly sprinkle each chilled custard with 2 teaspoons (10 g) sugar and caramelize with a kitchen torch: set the torch flame at medium and wave the tip of the flame over the sugar at close range until the sugar begins to melt.
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17
Rotate the ramekin for even caramelization, being careful not to burn yourself, until the sugar has darkened and caramelized.
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18
(If you like your creme brulee served at room temperature, let the custards come to room temperature before caramelizing and serving.)
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19
The baked custards will keep for up to 2 days in the refrigerator.
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20
Sprinkle them with sugar and caramelize the surfaces just before serving.
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21
You can replace 1 1/2 cups (375 ml) of the heavy cream with half-and-half to lighten the custard, if you wish.
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22
If you dont have a kitchen torch, caramelize 1/2 cup (100 g) sugar following the instructions for making dry caramel in Caramelization Guidelines (page 265).
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23
Pour the hot caramel over the top of each custard, swirling it very carefully to get as thin a layer of caramel as possible, then let it harden.
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24
Fresh ginger contains an enzyme that can inhibit custards from setting.
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25
Parboiling it for a few minutes destroys the enzyme.
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26
If you want to maximize the lemon flavor, process the zest with the sugar in a food processor until very fine before adding it to the cream.
