For the ginger creme brulee, peel and chop the ginger. Stir the ginger, 3 tablespoons of the syrup, egg yolks, and 50 g sugar in a baking bowl.
Mix the crème fraîche and milk into the eggs. Divide the mixture evenly into 6 125 ml ramekins.
Bake the cream in a preheated oven at 100 °C for about 30 minutes. The finished cream should still be slightly liquid in the center.
Let the cream cool down a bit, then put it in the fridge for about an hour.
To gratinate, sprinkle the cream evenly with the brown sugar and let it brown briefly under the well-heated broiler.
For gratinating, you should put the ramekins in the juice pan with very cold water, otherwise the cream will be warm during gratinating.