---------- Recipe via Meal-Master (tm) v8.05
       Title: Ginger Orange Creme Brulee - Scully on Spring
  Categories: Restaurant, Dessert, Custard, Ginger
       Yield: 5 Servings
     1/2 qt Whole milk
     1/2 qt Heavy cream
       1    Vanilla bean
      12    Egg yolks
       1 c  Granulated sugar
            Zest grated from two oranges
     1/4 c  Ginger; peeled and sliced
   In a heavy bottom sauce pot (preferably stainless steel) bring cream, milk,
   sugar, vanilla bean and orange zest to a boil. Remove from heat. Whisk egg
   yolks well and temper with cream mixture by adding one ladle at a time half
   of the mixture to eggs. Now add the egg mixture back to the remaining cream
   mixture and strain. Pour into creme Brulee molds and bake in a water bath
   at 325 degrees until “just set” (approx. 30 minutes). Chill several hours
   before serving. To serve: Sprinkle tops of creme Brulee with sugar and
   brown with either a torch or broiler.
   Yield: Makes approximately 5-6 6 ounce servings.
   (Courtesy of Scully on Spring, New York, NY and TVFN)
   MealMaster formatting by: Bill Webster, converted by MM_Buster v2.0j.