Preparation:
Preheat oven to 325ΓΈ. Place three 4-inch-diameter fluted flan dishes in each of two 15x9x2-inch baking pans or place six 3/4-cup ramekins in 1 pan. Mix cream, sugar and ginger in heavy medium saucepan. Using small sharp knife scrape seeds from vanilla bean. Add seeds and bean to the saucepan. Stir over medium heat until sugar dissolves and mixture comes simmer. Cover pan, reduce heat to very low and simmer gently 10 minutes to infuse flavors. Strain in a large measuring cup. Whisk yolks in medium bowl until well blended. Gradually whisk in hot cream mixture just to blend. Return custard measuring cup; divide among dishes. Pour enough hot water into pan to come halfway up the sides of dishes. Carefully transfer pans to oven. Bake custards until almost set in center when pans are gently shaken, about 30 minutes for fluted flan dishes and 35 minutes for ramekins. Using metal spatula transfer custards in dishes to work surface; cool 30 minutes. Chill at least 3 hours and up to 2 days. Makes 6 servings. Directions for Topping Sprinkle 2 teaspoons sugar evenly over each custard. Working with 1 custard at a time, hold blowtorch* so that flame is 2-inches above the surface. Diredt flame so that the sugar melts and browns, about 2 minutes. refrigerate until custards are firm again but topping is still brittle, at least 2 hours but no longer than 4 so that topping doesn't soften. Garnish burlee with fruit.
* Available at some cookware stores or by mail from Williams-Sonoma.
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