Berries with Ginger Crème Brûlée Sauce

Instructions

• For sauce, in a large saucepan over medium heat, stir milk with cream, ginger and cinnamon stick. Bring to a simmer, stirring often, 6 to 9 min. Remove from heat. In a bowl, whisk egg yolks with sugar. Gradually whisk half of hot milk mixture into yolk, then whisk yolk mixture back into milk mixture in saucepan.

• Return to medium-low heat and stir often, using a wooden spoon, until mixture is thick enough to coat the back of the spoon, from 8 to 10 min. Don't boil or sauce will curdle. Strain into a bowl. Discard ginger and cinnamon. Press a piece of plastic wrap onto the surface of custard and refrigerate until cold, about 2 hours. Sauce will thicken as it sits. If making ahead, refrigerate sauce up to 3 days.

• Meanwhile, for brittle, cut 2 large pieces of parchment paper. Spray both with oil. Place 1 piece, oil side up, on a large cutting board. In a large heavy-bottomed saucepan set over medium heat, stir sugar with water and salt until sugar dissolves, about 5 min. Increase heat to high. Boil without stirring until mixture turns amber, 5 to 6 min. Pour onto parchment on cutting board. Cover with remaining parchment, oil side down. Using a rolling pin, quickly roll out mixture as thin as you can. Cool for 5 min. Peel off parchment. Break brittle into small pieces. If making ahead, store in a covered container at room temperature for up to 1 week. Serve berries in small bowls. Spoon sauce overtop, then sprinkle with brittle.