Ingredients

• 500ml (2 1/4 cups) double (heavy) cream
• 75g (1/3 cup) caster (superfine) sugar
• 100g (1 cup) fresh ginger, chopped
• 6 egg yolks
• 50g (1/4 cup) Demerara (light brown) sugar
• 12 raspberries
• 4 sprigs of mint

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Instructions

1. Put the cream, sugar, and ginger in a pan and bring to the boil, then remove from the heat and leave to infuse overnight.
2. The next day, whisk the egg yolks together in a bowl. Bring the cream mixture back to the boil and whisk it into the yolks. Strain through a fine sieve, then divide between 4 ramekins or other small dishes. Place on a baking sheet and bake in an oven preheated to 160°C/325°F/Gas Mark 3 for about 35 minutes, until set.
3. Shortly before serving, sprinkle the Demerara sugar over the crème brûlées and then caramelize with a blowtorch. Leave for a few minutes until the sugar hardens, then garnish with the raspberries and mint sprigs.