Directions

1. Preheat oven to 325 degrees. Split vanilla bean down the center and scrape out seeds. Combine cream, vanilla bean seeds and salt in a saucepan over low heat. Simmer for 10 minutes. Remove mixture from heat, add orange zest and set aside. In a mixing bowl, place the egg yolks and sugar. Whisk by hand until completely combined, then slowly pour in the warm cream mixture and mix thoroughly. Place 4 ramekins in a large baking dish.

2. Pour mixture into ramekins and fill about ¾ full. Bake in a water bath (so water is about 2/3 up the side of ramekins) for about 1 hour or until set. Transfer crème brulees to work surface, allow to cool 30 minutes. Refrigerate 4 hours or overnight. Combine the 3 tablespoons of sugar and crystallized ginger.

3. Spread evenly over top of each custard. Place under broiler until sugar caramelizes (melts, bubbles and turns a golden brown). Serve immediately or allow to cool under refrigeration. Best if served within 8 hours of re-refrigeration.

Option for Caramelizing Sugar

1. Use a small propane torch. Hold flame a few inches away and move about over surface of ramekins.