- Portion size 8 servings
- 3 cups whipping cream
- 8 egg yolks
- 1/3 cup granulated sugar
- 1 1/2 teaspoon vanilla
- 1/2 cup packed brown sugar sifted
- 2 tablespoons finely chopped preserved ginger
In saucepan, heat cream over medium-high heat until steaming hot. In bowl, whisk egg yolks with granulated sugar; very gradually whisk in cream. Whisk in vanilla. Add ginger. Skim off foam.
Divide mixture among eight 3/4-cup (175 mL) ramekins or custard cups.
Place ramekins in 2 large shallow pans. Gently pour boiling water into pans to come halfway up sides of ramekins.
Bake in 350°F (180°C) oven for 30 to 35 minutes or until edges are set but centres still quiver and small knife inserted into centres comes out creamy. Remove from water; let cool on racks. Cover and refrigerate for at least 2 hours or until chilled and set, or for up to 2 days.
Fill two shallow pans with enough ice cubes to surround ramekins; nestle chilled custards among cubes. Pat surface of each custard dry; sprinkle evenly with brown sugar.
Broil 6 inches (15 cm) from heat for 2 to 6 minutes or until sugar bubbles and turns dark brown, rearranging pans and removing each ramekin when ready. Chill, uncovered, for at least 10 minutes before serving, or for up to 3 hours.