Even if you focus on a healthy diet, enjoying creme brulee is still possible. Reserve it for special occasions and try this mini size. A 2 ounce portion is just enough to satisfy after dinner. I’ve infused the custard with the bold flavors of fresh orange and ginger. You can make these up to 3 days ahead and keep refrigerated until serving. Burn the tops with sugar before serving.
Pre-heat the oven to 300 degrees with the rack in the center. Put a full kettle on to boil water for a water bath.
In a medium pan, combine the cream, sugar and salt. Bring to almost a boil and turn down to low immediately, whisking to dissolve the sugar. Add the grated orange zest and ginger. Remove the pan from the heat and allow the flavors to infuse for 30 minutes.
In a medium bowl, whisk egg yolks until smooth. Strain the cream through a fine sieve into the bowl with the yolks and stir to combine. Discard any leftover solids left in the sieve. To fill easily fill ramekins, pour liquid custard into a 4-cup measuring cup with a pouring spout.
Line a large, shallow baking dish with a folded kitchen towel. Place ramekins flat on the towel. Don’t crowd them. Fill the ramekins with the cream mixture. Move the dish to the oven rack. Carefully pour enough hot water around the ramekins to come up half way on their sides. Slowly and carefully slide the rack into the oven.
Bake custards for approximately 35 minutes or until a digital thermometer registers 170 degrees in the center. The center of the custards will just be a little wiggly but set.
Remove the custards to a wire rack and cool completely. Cover with plastic film and refrigerate overnight or for about 4 hours to totally chill.
To finish and serve, remove custards from the refrigerator and uncover. Blot any excess moisture that has pooled on top. Sprinkle with coarse sugar and tap to get an even, thin coating. Burn tops with a torch to caramelize the sugar into a golden crust. Serve.