224 calories, 3.1 g protein, 11.8 g fat (6.2 g sat fat), 232 mg chol, 19.4 mg sodium, 70.8 mg potassium, 30.4 g carb, 29.1 g sugar
You'll Need: 6 ramekins (about 7-8 oz each), large rectangular baking dish, 1 quart (4 cups) of heavy whipping cream, 1 vanilla bean (split and scraped; or use 1 tsp of vanilla extract), 3-4 wedges of fresh ginger (without skin), 1/2 cup white sugar, 1/4 cup brown sugar, pinch nutmeg, 6 large egg yolks, 2 quarts hot water, creme brulee torch and 1/2 cup raw sugar for topping if desired
How to Make: In medium saucepan combine the cream, vanilla bean (scrapings and left over bean), and 3/4 of the ginger and bring to a boil, stirring occasionally. Reduce to simmer for 5 minutes. Remove from heat and let cool for about 10 minutes. Remove the vanilla bean and ginger. In a separate bowl whisk the sugars, nutmeg, egg yolks and ginger (grate one of the remaining ginger pieces). Temper the yolk mixture with the cream mixture and combine all together. Evenly pour mixture into the 6 ramekins. Evenly place ramekins into large baking dish. Pour boiling water into baking dish (around edges of the ramekins) until the water reaches half the height of the ramekins. Place in 325 degree F oven for 40-45 minutes. Remove from oven and let cool in refrigerator for 2 hours. Remove from refrigerator and let them sit at room temperature for 30 minutes. Sprinkle raw sugar on top of each brulee and light with a torch (hold about 6" away from ramekin) evenly until sugar is browned slightly and crispy. Let cool for a few minutes before eating. Enjoy!
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