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2-inch piece fresh ginger
4 cups whipping cream
8 egg yolks, chilled
3/4 cup sugar
4 tablespoons sugar, for topping

Peel the ginger and slice into small pieces. In a medium saucepan, add ginger pieces and cream. Bring just to a simmer; remove from heat and let steep for 20 minutes. Strain ginger out of cream; set aside.

Preheat oven to 325 degrees. Adjust oven rack to center position. Butter eight (6-ounce) custard cups and set them into a glass baking dish. If cooking custards in a metal pan, cover the bottom of the pan with a layer of newspaper to ensure an even temperature on the bottom.

In a large bowl, beat egg yolks until slightly thickened. Add 3/4 cup sugar and mix until dissolved; mix in warm cream, stirring to mix well. Strain egg mixture into a bowl and skim off any foam which may have formed on top. Pour mixture into prepared custard cups.

Definition of Water Bath or Bain-Marie (bahn mah-REE) - A hot water bath or bain-marie are used to cook custards and baked eggs in the oven without curdling or cracking, and also used to hold sauces and to clarify butter. Water baths are most often used for egg-based dishes. The proteins in the eggs are very heat sensitive and only need to be warmed to cook thoroughly. They will start to get firm at only 145 degrees. Cooking them with a slow, gentle heat keeps the eggs soft and smooth.

Bring the water for the water bath (see definition on right) to a light simmer on top of the stove; carefully pour hot water into the baking pan to come half-way up the sides of the custard cups. NOTE: The most common mistake people make in baking a custard is not putting enough water in the hot-water bath. The water should come up to the level of the custard inside the cups. You must protect your custard from the heat. Carefully pour hot water into the baking pan to come half-way cup the sides of the custard cups.

Bake 45 to 55 minutes or until set around the edges but still loose in the center. The cooking time will depend largely on the size of the custard cup you are using, but begin checking at a half hour and check back regularly. When the center of the custard is just set, it will jiggle a little when shaken, that's when you can remove it from the oven. Remove from oven and leave in the water bath until cooled to room temperature. Remove cups from water bath, cover with plastic wrap, and refrigerate at least 2 hours or up to 2 days.

When ready to serve, sprinkle approximately 2 teaspoons of remaining sugar over each creme brulee. For best results, use a small hand-held torch. Hold the torch 4 to 5 inches from the sugar, maintaining a slow and even motion. Stop torching just before the desired degree of doneness is reached, as the sugar will continue to cook for a few seconds after flame has been removed.

If you don't have a torch, place creme brulees 6 inches below the broiler for 4 to 6 minutes or until sugar bubbles and turns golden brown. Refrigerate creme brulees at least 10 minutes before serving. Serve within 1 hour, as topping will deteriorate.

Makes 8 servings.