Preparation

• Cut a 10-1/2-inch round of foil.
• In a 4-cup liquid measure, whisk the cream, eggs, and sugar until well blended. Divide the custard among four 1/2-cup ramekins. gently stir 1 tsp. of the ginger into each cup.
• Bring about 1 inch of water to a boil over high heat in a 14-inch flat-bottomed wok or large skillet. Reduce the heat to low so that the water is gently simmering, adjusting the heat if necessary. Place the ramekins in an 11-inch bamboo steamer, leaving space between the cups. Drape the foil lightly over the ramekins, and cover the steamer. Carefully put the steamer in the wok, and steam until the custards are just set (the centers will jiggle a little), replenishing the water if needed, 20 to 25 minutes.
• Remove the custards from the wok, and set aside to cool. The custards can be served warm, at room temperature, or chilled. Just before serving, garnish each with 1 tsp. of the ginger.