Preheat oven to 350o. Butter 12 ramekins.

In a saucepan, heat the half & half, sugar, and ginger root until the mixture is warm.

In a bowl, beat the eggs and egg yolks for 2 minutes. Gradually add the warm cream to the eggs. Stir in the liqueur.

Strain the mixture through a fine sieve and fill twelve ramekins. Place the ramekins in a large baking pan and surround with hot water to reach halfway up the sides of the ramekins. Cover the baking pan with foil and bake for 30 minutes or until set.

This custard may be served as is or inverted onto individual plates and accompanied by crème Anglaise or raspberry purée and wild berries.