Mix egg yolks, eggs and 6 ounces of sugar until combined. Heat the cream to scalding, add ginger and gradually pour into egg mixture, stirring constantly. Add vanilla and salt.

Using creme brulee molds or another baking ramekin evenly distribute mixture. Place in a shallow baking dish and fill dish half way up with water, creating a water bath.

Bake at 350 degrees F for approximately 30 minutes or until set. Sprinkle granulated sugar on top of molds after they have cooled. Place molds under broiler to caramelize sugar. Garnish with mint leaves.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.