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In a heavy-bottomed sauce pot, heat cream, milk and ginger almost to a boil over medium-high heat. Watch the pot carefully, as the cream will scorch and bubble over if allowed to boil. As soon as it begins to simmer, remove pot from heat. Let sit about 15 minutes to allow the ginger flavor to infuse the cream.
Meanwhile, whisk sugar, cornstarch and egg yolks together in a large bowl. Slowly pour the cream mixture into the yolks, whisking constantly. Strain or pick out the ginger. Can be made up to two days ahead to this point.
Preheat oven to 200 to 225 degrees. Set 8 shallow 6-ounce creme brulee dishes (you can use smaller or larger dishes; the cooking time will vary only slightly) on a large cookie sheet. Divide the custard mixture into dishes, about 3/4 cup in each. Carefully transfer the brulees to the oven. Let cook until just set, about 1 hour, turning the cookie sheet around once if the custards seem to be getting unevenly. When set, the custards should jiggle only very slightly when the cookie sheet is shaken. The custards shouldn't bubble during cooking. If they do, remove immediately.
Remove from oven and allow to cool to room temperature.
If using a blowtorch to make the sugar crust: if you will be serving the custards in the next couple of hours, there is no need to refrigerate. If not, refrigerate up to a day and transfer to room temeprature 45 minutes before serving. When ready to serve, sprinkle each custard with a thin layer of turbinado sugar, about 2 or 3 teaspoons each, and place dishes on a non-flammable surface. Following manufacturer's directions, light blowtorch and bring to medium heat. Using a back-and-forth motion, and being sure to get the edges, caramelize the sugar directly and completely with the flame. The crust should turn a deep golden-brown color. Garnish with fresh fruit and/or cookies if desired.
If using a broiler: Refrigerate the custards up to 1 day. Dry the brown sugar in advance (you can do a large batch and save it) on a cookie sheet in a 200-degree oven for 20-30 minutes. Let cool and run through a sieve or sifter. If will hold indefinitely. Preheat broiler. Sprinkle a thin layer of brown sugar, about 2 teaspoons, on each chilled custard, using a finger to gently spread it evenly acroos the top. Position a rack 3 or 4 inches from the broiler. Place sugared brulees one or two at a time under heat source, carefully moving dishes slightly to caremilze sugar evenly (a broiler's heat is rarely even). This takes a little practice and a lot of concentration, so you might want to do one or two as an experiment before you try it with company. When evenly caramelized, set aside and continue with rest of brulees. Garnish with fresh fruit and/or almond cookies if desired.
Per serving: 459 calories, 6 g protein, 26 g carbohydrates, 38 g fat, 269 mg cholesterol, 55 mg sodium, 0 fiber. Calories from fat: 74 percent. |
