Preheat oven to 180C.
Heat a large stainless steel spoon over gas flame until red hot.
Pour the cream, milk and vanilla bean into a saucepan and slowly bring to just below the boil.
In a stainless steel mixing bowl, whisk together the egg yolks and white sugar until light and fluffy.
Add ginger powder, lime juice, lime zest and fresh ginger and continue to whisk together thoroughly.
Remove the vanilla bean and pour the cream into the egg mixture, whisking continually.
Strain the mixture through a fine meshed sieve into another large bowl and gently remove froth from the surface of the mixture.
Ladle the mixture into individual ramekins.
Place filled ramekins inside a baking dish.
Pour hot water into the baking dish until the water level is halfway up the sides of the ramekins.
Cover the ramekins with a baking tray.
Place the covered baking dish on the bottom shelf of preheated oven and cook for 40 minutes or until custards are set.
Remove custards from the oven and water bath.
Set aside to cool. When cooled to room temperature, cover and refrigerate until needed.
Sprinkle brown sugar over each custard and gently place the heated spoon over sugar to caramelise.
To serve, place each ramekin onto a serving plate and surround with seasonal berries, passionfruit and almond biscuits.
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