Nutrition Information (per serving)
3 Tbsp crystallized ginger
1 vanilla bean
1 cup half and half
1½ cups evaporated skim milk
⅓ cup cane sugar
1 Tbsp finely minced orange peel
½ tsp ground ginger
½ cup egg yolks
4 tsp cane sugar
- Preheat oven to 300F.
- Finely chop crystallized ginger. Scrape vanilla bean.
- In a medium saucepan, place half and half, evaporated milk, first amount of sugar, orange zest, chopped crystallized ginger, ground ginger and vanilla bean. Bring to a simmer. Do not boil. Remove from heat and add egg yolk.
- Equally divide the mixture by pouring about ⅓ cup into each 4-ounce ramekin. Arrange in a baking pan. Add enough hot water to come to the level of the custard in the cups. Place in oven and bake for 50 to 55 minutes until custard is set, or until a knife inserted in the center comes out clean. Cool and refrigerate.
- When ready to serve, sprinkle ½ teaspoon sugar on top of custard. Place under broiler for 1 minute or flame with a torch until sugar is caramelized. Be careful not to burn.