1 container (1 pint) whipping cream
4 cups milk
1 piece (4-inches long) ginger root, skin on, chopped
6 egg yolks
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2 whole eggs
3/4 cup sugar
Yield: 8 servings
1. Heat oven to 325 degrees. Combine the cream and milk in a large, heavy saucepan; heat over medium-high heat until hot. Remove from heat; add the ginger. Cover with plastic wrap. Let stand 30 minutes.
2. Whisk the egg yolks, whole eggs and sugar together in a separate bowl until sugar dissolves. Heat the cream mixture again until hot; slowly add a small amount to the egg mixture, whisking constantly. Slowly whisk in the remaining cream mixture.
3. Strain the mixture through a fine strainer; pour into eight 4 1/2-ounce ramekins. Place in a large, heavy roasting pan. Add water halfway up the sides of the ramekins; place in oven. Cook until set but still jiggly in the center, about 45 minutes.
Note: For the classic creme brulee topping, chill the custards 2 hours; sprinkle 1 tablespoon of sugar evenly over the surface of each custard. Place ramekins under broiler until sugar caramelizes, 3-5 minutes.
Nutrition information per serving: 397 calories, 65 percent of calories from fat, 29 g fat, 17 g saturated fat, 298 mg cholesterol, 27 g carbohydrates, 9 g protein, 96 mg sodium, 0 g fiber