Pots de Crème are always great, but flavored with ginger they become exotic yet there’s nothing to it.
Recipe information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
Preheat the oven to 300°F. Combine the cream and fresh ginger in a small saucepan and heat over medium-low heat until steam rises. Cover the pan, turn off the heat, and steep for 10 to 15 minutes.
Step 2
Beat the yolks and sugar together until light. Remove the ginger slices from the cream and pour about a quarter of the cream into the egg mixture, then pour the sugar-egg mixture into the cream and stir. If you’re using the candied ginger, add it now. Pour into four 6-ounce ramekins and put the ramekins in a baking dish; pour water into the dish to come halfway up the side of the ramekins and cover with foil.
Step 3
Bake for 30 to 45 minutes, or until the center is barely set. (Heavy cream sets fastest, half-and-half more slowly.) Cool or chill, then serve.
