Combine cream, milk, peeled gingerroot, and ginger juice in a medium saucepan. Bring to a boil, take off heat and cover. Let stand for 20 minutes to infuse flavor.
Preheat the oven to 325 degrees.
Remove the ginger pieces from the cream and milk. Whisk egg yolks and 1 cup sugar in a bowl to blend. Gradually whisk in the warm cream. Be careful that the cream isn't hot enough to cook the eggs, or you'll get pieces of scrambled egg in your custard. Divide the custard into 8 single serving ramekins. Sprinkle the ginger nibs into each serving dish. Place the ramekins in a large roasting pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins, being careful not to splash any water into the custard cups. Carefully transfer the custards to the oven, and bake until just set in the center, about 45 minutes. Remove custards from oven and take out of the water bath to cool. Chill, uncovered, until cold. They can be made up to this point and chilled overnight, covered.
To carmelize the top a blow torch is useful, but you can also use a broiler. Sprinkle each custard with 1 teaspoon sugar. Torch each custard, or place them on a baking sheet and broil until sugar melts and browns, turning the sheet for even browning, about 1 minute. Place the custards back in the refrigerator until the topping is cold and brittle, about 1 hour. Garnish with berries, mint and ginger nibs as wished.
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