Pre-heat the oven to 120'C.
Finely chop the ginger.
Bring the cream to the boil with the ginger and the spice to infuse.
Place the 90 grams of caster sugar, the egg yolks and vanilla seeds into a bowl and whisk. Pour the hot cream into the bowl and mix together. Pour this mixture into ramekins and place in a deep tray. Boil some water and pour this into the base of the tray. Place in the oven and cook for about 30 minutes. The mixture must be just set when it is cooked.
Remove the ramekins from the bain-marie and place in the fridge.
Leave until cold.
Sprinkle the creme brulee with a thin coating of caster sugar and then caramelise the sugar using a blow torch until it is a deep brown colour.
«Vary the spices to suit the occasion! adding flavoured alcohols will also change the flavour, but be careful when adding more liquid or you will need mor yolks to set.»