Serve custard with fresh sliced peaches, candied ginger, or grated chocolate and whipped cream on top.
In a sauce pan, heat the half-and-half, cream, and ginger to a simmer and turn off the heat. Let the ginger steep 15 minutes.
Preheat oven to 325°F. Put six custard cups in a 2-inch-deep baking dish and set aside.
Add the sugar to the cream mixture and bring to a simmer again.
Remove from heat and whisk the hot mixture into the egg yolks in a bowl. Strain the custard into a pitcher.
Pour the hot custard into the custard cups, dividing it evenly. Pour hot water in the baking dish around the cups to come halfway up the cups. Cover the baking dish tightly with foil.
Bake for 30 minutes, then check to see if custard is set. Carefully jiggle the pan and if the custard is not set, cover and bake for 10 more minutes. Remove from oven and then remove the custard cups from the water bath and let cool to room temperature. Refrigerate them until completely chilled, about 2 hours. Serve cold.
Substitutions . . . . . . . . . . . . . . . . . . . . . . . . .
Substitute a piece of lemongrass for the ginger in the recipe above for a uniquely flavored dessert. Or use a vanilla bean if you prefer vanilla custard. Either way, be sure to remove them before pouring the batter into the custard cups.