First class! Light and delicious, and refreshingly surprising for those who have no expectation before they break through the crust of the ginger flavour which is about to assail them. This is one from the ever-reliable Michel Roux.
40g ginger root; 250 ml milk; 250 ml cream; 75g caster sugar; 5 egg yolks; 35g demarara sugar.
1. Peel the ginger and dice it very finely. Place the dice in a square of muslin or a small muslin bag and squeeze hard to get as much juice as possible into a small bowl (a surprising amount of juice will be generated).
2. Heat the milk, cream and 45g of the caster sugar in a simmertopf until hot.
3. Whisk the egg yolks with the remaining caster sugar and pour over this mixture the heated cream. Whisk to incorporate thoroughly, and then incorporate the ginger juice.
4. Pour into egg dishes, and then cook for about 55 minutes in a 100 degree C oven. When they come out of the oven they should be lightly set, but still slightly wobbly in the centre.
5. Allow to cool, and then refrigerate for at least two hours.
6. Before serving, sprinkle the surface of the cremes with demarara sugar and apply a blowtorch. Refrigerate again thereafter for at least ten minutes before taking them to table.