Ingredients
Method
1.Preheat oven to slow, 150°C.
2.In a saucepan, combine cream, lime zest, and vanilla pod and seeds. Bring to boiling point on medium but do not boil. Remove from heat and leave to infuse for 10 minutes.
3.Meanwhile, in a bowl, beat egg yolks and sugar together until pale. Add ginger, then whisk into cream mixture, Strain into a jug, discarding solids.
4.Ladle mixture into six 1/2 cup ramekins. Arrange in a baking dish and pour enough boiling water into dish to come halfway up the sides of ramekins. Cover loosely with foil. Bake for 40-45 minutes, until just set (with a slight wobble). Remove from dish and cool for 30 minutes, then chill for 2 hours.
5.To serve, sprinkle tops with extra sugar. Caramelise using a kitchen blowtorch, or place under a hot grill for 1-2 minutes, until sugar melts and is dark brown. Cool slightly before serving with raspberries.
If caramelising sugar under the grill, sit brulees in a baking dish with ice cubes packed around them, so they remain firm while the sugar melts.
Note