Silky vanilla custard gets a warm, gentle kick from cream steeped with Spice World Ginger, then finishes with a crackly caramelized sugar top. It’s an elegant make-ahead dessert that chills overnight, so all that’s left at serving time is the satisfying torch.
Place heavy cream, sugar, sliced ginger, and minced ginger into a medium saucepan and set over medium heat, stirring frequently until steaming and almost at a simmer, then remove from heat, stir in vanilla and steep for 15 minutes. Strain into a medium bowl and discard ginger.
In a medium bowl, whisk together egg yolks until blended. While whisking constantly, gradually drizzle in the hot cream. Start very slowly to avoid scrambling your eggs. Place mixture into a large measuring cup with a pouring lip. Divide the mixture into 6 ramekins and place in a 9x13-inch baking dish. Fill the baking dish with boiling water about halfway up the sides of the cups.
Bake for 30-35 minutes, depending on your ramekin size, or until the centers are nearly set and have just a slight wiggle in the center. Carefully transfer ramekins from the water bath to a wire rack and cool to room temperature. Cover and refrigerate crème brûlée until fully chilled.
When ready to serve, sprinkle 1½ to 2 tsp sugar on each custard, swirling to spread evenly. Using a kitchen torch, move in a circular pattern until the whole surface is caramelized to a deep amber color.
