2 cups heavy cream, light cream, or half-and-half
10 slices fresh ginger (dont bother to peel it)
5 egg yolks
1/2 cup sugar
1 tablespoon minced candied ginger (optional)
Preheat the oven to 300F. Combine the cream and fresh ginger in a small saucepan and heat over medium-low heat until steam rises. Cover the pan, turn off the heat, and steep for 10 to 15 minutes. Beat the yolks and sugar together until light. Remove the ginger slices from the cream and pour about a quarter of the cream into the egg mixture, then pour the sugar-egg mixture into the cream and stir. If youre using the candied ginger, add it now. Pour into four 6-ounce ramekins and put the ramekins in a baking dish; pour water into the dish to come halfway up the side of the ramekins and cover with foil. Bake for 30 to 45 minutes, or until the center is barely set. (Heavy cream sets fastest, half-and-half more slowly.) Cool or chill, then serve.