Crème Brûlée

Make 6 ramekins

1 cup heavy cream
1 cup half and half
1 vanilla bean
2 tbsp sugar

3 egg yolks
1 egg
1/4 cup sugar
pinch of salt

Preheat oven to 325 degrees.
Warm cream, half and half, vanilla bean and 2 tbsp sugar over medium heat just until steam rises. Let sit for 5 minutes. Remove the bean and scrape the contents of bean into the mixture.
Whisk yolks, egg, 1/4 cup sugar and salt in a mixing bowl.
Slowly add hot cream mixture into the egg mixture. Strain into a cup with spout.
Put water to heat.
Divide into the six ramekins. Arrange ramekins into a baking tray and put the tray in the oven. Add hot water to the tray and hake for 35-45 minutes.
Remove ramekins from the water, cool, cover with plastic wrap and chill - preferably overnight.

Top with a mixture of brown sugar & plain sugar (2:1 ratio). Tap out excess sugar. Burn until the surface is caramelized. Let stand 3-5 minutes so the topping hardens.

Variation - Instead of vanilla, add 1/4 cup fresh ginger - chopped and blanched in boiling water for 1 minute and then drained.