Active Time

　　15 min

　　Total Time

　　3 3/4 hr

　　

Ingredients

Makes 6 servings

　　1/2 cup sugar

　　1/4 cup finely chopped fresh ginger (left unpeeled; 1 1/8 ounces)

　　1/4 cup water

　　1 3/4 cups whole milk

　　2 whole large eggs

　　2 large egg yolks

　　

Special Equipment

6 (5- to 6-ounce) ramekins or custard cups

　　

Step 1

Put oven rack in middle position and preheat oven to 325°F.

　　

Step 2

Bring sugar, ginger, and water to a boil in a 1-quart heavy saucepan, stirring until sugar is dissolved. Add milk, then return just to a boil and remove from heat. Let stand, covered, 15 minutes.

　　

Step 3

Whisk together whole eggs, yolks, and a pinch of salt in a bowl, then gently whisk in hot milk mixture. Pour through a sieve into another bowl, pressing on and then discarding solids. Divide custard among ramekins and cover each tightly with foil.

　　

Step 4

Bake in a water bath until set around edges but with centers still wobbly, 35 to 40 minutes. Transfer ramekins to a rack and cool, uncovered, to room temperature, about 45 minutes, then chill, uncovered, 2 hours.