GINGER AND VANILLA BEAN CREME BRULEE

FOR THE CUSTARD:
2 cups whipping cream
1/2 cup sugar
2 tablespoons chopped peeled fresh ginger
1 vanilla bean, split lengthwise
5 large egg yolks
FOR THE TOPPING:
12 teaspoons sugar
Sliced tropical fruit (such as mango, papaya and/or kiwi)

TO MAKE THE CUSTARD:
Preheat oven to 325 degrees F. Place three 4-inch diameter fluted flan dishes* in each of two 13 by 9 by 2-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 saucepan. Stir over medium heat until sugar dissolves and mixture comes to simmer. Cover pan, reduce heat to very low and simmer gently 10 minutes. Strain into large measuring cup.

Whisk yolks in medium bowl until well blended. Gradually whisk in hot cream mixture just to blend. Return custard to measuring cup; divide among dishes. Pour enough hot water into pans to come halfway up sides of dishes. (Using this method, called a bain-marie or water bath, keeps the custard from curdling by cooking them gently until they are set.) Carefully transfer pans to oven.

Bake custards until almost set in center when the pans are gently shaken, about 30 minutes for fluted flan dish and 35 minutes for ramekins. Using a metal spatula, transfer the custards in dishes to work surface; cool 30 minutes. Chill at least 3 hours and up to 2 days.

TO MAKE THE TOPPING:
Sprinkle 2 teaspoons sugar evenly over each custard. Broil custards in preheated broiler until sugar melts and browns or, working with 1 custard at a time, hold a blowtorch so that flame is 2 inches above surface. Direct flame so that 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 hours so that topping doesn't soften. Garnish with fruit.

*Four-inch-diameter fluted clear glass flan dishes are available at cookware stores and many hardware stores. They are about 2/3 inch deep and hold about 1/2 cup liquid. Small blowtorches available at some cookware stores.

Makes 6 servings
Source: The Flavors of Bon Appetit, 2000