6 oval ramekins with volume of 1/2 c.
3 c. heavy whipping cream
6 tbsp. gran. sugar
6 lg. egg yolks
1 vanilla bean, split
1 (1") section fresh ginger root, coarsely diced
6 add'l tbsp. sugar for topping

Bring cream, ginger and vanilla bean to a rolling boil. Cool, then store mixture in a sealed container overnight in the refrigerator to marry ingredients. The next day, again bring the cream mixture to a boil. In separate bowl, mix the egg yolk and sugar together until it reaches a light lemon color. Pour and whisk hot cream into the egg yolk mixture. Stir until well mixed. Strain entire custard mixture through a fine sieve.

Arrange the ramekins on a sheet pan. Pour the mixture evenly into all the ramekins. Put sheet pan into preheated 300 degree oven. Fill the sheet pan with water 1/2 way up the sides of the ramekins. Bake for 35 to 40 minutes or until top is golden and knife inserted in center comes out clean. When cool, refrigerate custards for 4 hours.

When ready to serve, sprinkle 1 tablespoon sugar on top of each custard and place under a hot broiler until the sugar has caramelized. Do not burn the tops. Garnish plate and serve immediately.

Serves 6.