Ginger Crème Brûlée
- 1 Tbs. pure vanilla extract
- 10 large egg yolks
- ¾ cup plus 2 Tbs. granulated sugar
- ¼ tsp. table salt
- ¼ cup plus 2 Tbs. minced fresh ginger
- 4 cups heavy cream
Put the cream, ginger, 1/4 cup of the sugar, the vanilla, and salt in a medium saucepan and bring to a simmer over medium-high heat, stirring until the sugar dissolves. Cover, remove from the heat, and steep for 20 minutes.Position a rack in the center of the oven and heat the oven to 350°F. Brin...