In a medium bowl, mix sugar and egg yolks. In a saucepan, bring cream and ginger root to a boil. Add cream to egg yolk and sugar mixture, mix well. Put mixture in a ramekin of any size, place in a 9 by 13-inch baking pan, and fill with water until it reaches 1/2 up the side of the ramekin. Bake at a preheated 325 degree F oven for approximately 40 to 45 minutes. Creme brulee is done when cake tester or toothpick, once inserted, comes out clean.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Tokyo One, Dallas