Combine the cream, half of the sugar, vanilla bean seeds, salt, and the ginger. Bring to a gentle simmer, reduce the heat to low.

Whisk the yolks and the other half of the sugar. Temper the yolks and the hot cream by adding 2 oz of the hot cream to the yolks and whisk. Repeat 2 times.

Add the yolks to the cream in the pan and stir well to mix. Strain immediately. Portion the ginger cream in ramekins, 2-4 ounces.

Place ramekins in a water bath and bake at 300 for approximately 20-30 minutes until set. Watch carefully to avoid overbaking. Allow to cool, cover and refrigerate.