 | | Directions |
- 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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Prep Time: 30 minutes
Cook Time: 45 minutes
Container: 6 small ramekins, small saucepan, medium mixing bowl, small bowl and a baking pan
Servings: 6
|  | | Ingredients | | - | | 1/4 cup ginger - fresh, peeled and minced |
| - | | 2 tablespoons sugar |
| - | | 1 lemon - zested and juiced |
| - | | 1 cup heavy whipping cream |
| - | | 1 cup whole milk |
| - | | 3 egg yolks |
| - | | 1 egg |
| - | | 1/4 cup sugar |
| - | | 1/2 teaspoon ginger - ground |
| - | | 1 pinch salt |
| - | | 2 tablespoons sugar |
| - | | 2 tablespoons brown sugar |
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