Here's a different version of Crème Brulée which I haven't tried but which is listed as easy.
2 oz. ginger root, pared, grated
1 qt. heavy cream
10 egg yolks
9 oz. sugar
2 tbsp. sugar
candied ginger, as needed
berries, as needed
6 mint leaves
Combine ginger and cream in sauce pan; heat to boiling. Remove from heat; let cool 15 minutes. Strain. Place egg yolks and sugar in mixing bowl; mix using hand whisk. Slowly whisk in cooled cream. Pour mixture into soup cups. Place in hotel pans containing 1 in. water; bake at 325 degrees F for 1 hour. Remove from oven; refrigerate overnight.
TO SERVE Sprinkle 1 tsp. sugar over each cup; brown in salamander or with hand torch. Garnish with candied ginger, berries and mint. Have a great day.