Preheat the oven to 180°C.
Bring the cream, together with the fresh ginger to the boil.
Beat the sugar and egg wolks together.
As soon as the cream boils, take it off the heat and add the liqueur.
Add a splash of the hot milk to the eggs, whisking the whole time.
While whisking, add the eggs to the milk.
Place the ramekins in the oven tray and divide the mixture equally between the ramekins.
Fill the oven tray with boiling water till it reaches the rims of the ramekins.
Bake for 25-30 minutes till set.
The right way to finish this dessert is to sprinkle it with a thin layer of castor sugar and to then melt this layer evenly with a blow torch. You can repeat this process to get extra crunch.
As a variation, do do one layer of crunch and then one layer of 70% cocao chocolate.
Best served with strong black coffee and biscotti.
Reprinted with permission of Wide Eyed and Bushy Tailed.
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