2 cups whipping cream
1 oz plus 6 tsp candied ginger, finely diced
1 tsp powdered ginger
8 large egg yolks
½ cup lightly packed brown sugar
12 tsp granulated sugar
In a heavy pot, heat cream, candied ginger and powdered ginger, stirring frequently, until it comes almost to a simmer.
Meanwhile, in a medium bowl, stir together egg yolks and brown sugar until just combined. Gradually stir in the hot cream mixture. Strain through a fine sieve into a large measuring container with a pouring spout.
Place 1 tsp diced candied ginger into each of six 6-ounce custard cups. Fill with custard mixture and place cups in a deep baking dish (cups should not be touching). Fill dish half way up the sides of custard cups with very hot, but not boiling, water. Place dish in oven and turn temperature to 250F. Bake until the brulèes are set, but still shiver in the center when jiggled, about an hour and a half.