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- Preheat oven to 325°F.
- Place ginger into a small bowl and pour enough boiling
water over the top until it is just covered.
Let it steep for 1-2 minutes and then drain it
well.
Zest one lemon on a cutting board and combine it with 2 tablespoons of sugar. Finely
mince it with a chef's knife until the zest is incorporated into the sugar.
Warm the cream and
milk in a saucepan over medium heat, adding the blanched ginger and lemon sugar.
Heat just
until steam starts to rise, stirring occasionally.
Remove from heat and allow it to steep for 15 minutes.
Whisk the egg, the yolks, sugar,
ground ginger, lemon juice and salt together in a medium mixing bowl.
Slowly add the cream
mixture, whisking as you pour into the egg mixture.
Strain the mixture, squeezing the ginger to push all the liquid trough.
Pour the mixture
into individual ramekins.
Place the ramekins in the bottom of a baking pan.
Fill the pan half way up the sides of
the dishes with water.
Bake for 35-45 minutes or until just set. The center should bet set,
don't overcook.
Remove the cups from the water bath and allow them to cool. Wrap in plastic
wrap and chill in the refrigerator overnight.
Combine the sugar and brown sugar together and
just before serving, sprinkle each with the sugars.
Broil on low for 2-3 minutes to brown the top. Watch them carefully so that they don't burn.
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