My children are very innovative cooks. My son, CH, and his wife Lisa, offered this recipe, which sounded intriguing to me. They reported that in the testing process, however, they'd had a bit of a problem. My seven-year-old grandson, Jake, trying to be helpful, had inadvertently dumped the infused temongrass and ginger into the egg mixture. People were picking bits of Lemongrass out of their teeth all evening! The second taste test was the charm. Lisa suggests putting a slice of the steeped ginger in the bottom of each ramekin, but be sure to tell your guests it is there. The Asian flavor, unusual in a custard, titillates the tongue in this lovely dish. Thanks, kids!

Place the oven rack in the middle position and preheat the oven to 325°F. Lightly butter or spray the ramekins.

Put the lemongrass in a mortar or shallow dish and crush the slices with a pestle or the back of a large spoon to release the oils.

In a medium saucepan, combine the bruised lemongrass, ginger, vanilla, and cream. Heat over medium heat just until steam begins to rise. Remove from the heat and let the mixture steep for 20 minutes.

In a medium bowl, whisk the egg yolks until slightly thickened. Whisk in the superfine sugar and continue whisking until dissolved.

Strain the cream mixture into a large measuring cup or bowl, pressing the solids with the back of a spoon to release their flavor. If you wish, reserve the ginger for the ramekins.

Slowly whisk the infused cream into the egg yolk mixture.

Set the prepared ramekins in a baking pan lined with a dish towel. Ladle the cream mixture into the ramekins. Place the pan on the oven rack and carefully pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake, uncovered, until the centers are just barely set, about 30 to 35 minutes.

Carefully remove the baking pan from the oven. Using a dish towel, carefully remove the ramekins from the hot water and cool to room temperature on a baking rack. Cover the ramekins with plastic wrap and refrigerate until chilled, about 2 hours, or even overnight.

When ready to serve, place the oven rack in the second-highest position and preheat the broiler. Remove the chilled crèmes from the refrigerator, uncover, and gently blot any moisture on the surface with a paper towel. Sprinkle each one with 2 teaspoons of the turbinado sugar. Set the ramekins on a baking sheet and slide it under the broiler. Broil, watching constantly and rotating the pan for even caramelization, until the toppings are bubbling and a rich brown, about 2 or 3 minutes, depending on the intensity of the heat. Alternatively, brown the tops with a torch for about 1 to 2 minutes.

Serve the crèmes immediately, garnished with candied ginger, if desired.