Ginger Crème Brûlée

The trick to producing a good brûlée is simply to have a rich, ultrasmooth custard and then to melt the sugar on top of it into an ice-rink-hard, paper-thin caramel without melting the custard. If you do not have a crème brûlée iron or a very hot broiler, put the custards in a pan of ice water to keep them firm while you broil the sugar.