1 Litre 10% cream
1 Litre 35% cream
1.5 cups sugar
22 medium egg yolks
1 tbsp. vanilla
4 tbsp. chopped ginger root
Combine the creams with the chopped ginger in a small saucepan and bring to a slow boil.
In a separate mixing bowl combine the eggs, sugar and vanilla.
Temper the eggs with the hot cream and strain through a fine sieve.
Divide the custard mix evenly into crème brulee dishes and place into a 2” shallow baking dish.
Fill the baking dish halfway with hot water and cover with foil.
Bake in the oven for 12-15 minutes or until set. Remove from heat and cool.