Kithul Ginger Creams

A couple of weeks ago, I started working on pots of cream. That's basically 1 cup milk, sugar and 4 egg yolks and 1 white -- if you follow the classic french recipe.
( A small cream pot, has less than one egg in it, so its not that horrendous if you are on a low egg diet, really -- but it is egg yolk!)
Previously I substituted kitul treacle for sugar, and that was quite good --

but with this batch I got more ambitious. I boiled down a cup of brandy, with 2/3 cup of kitul treacle to sharpen the flavor, with lot of fresh ginger, peeled and sliced (1.5 inches of a slim root), until it was a 2/3 cup or so.
(I'm still working on these propotions, so I'm putting them down as set in cream, yet.)
Then I baked the creams, let them cool in the fridge.
Then finally I added some of kitul encrusted ginger stalks on the top, with grated kitul jaggery topping, which I grilled before serving.
The ginger stalks are chewy, the super sweet crust balanced by its sharp, slightly bitter taste, and then when your spoon dives into the cream, the ginger tastes softer in that rich, sweet, yet mellow base, recalling the initial sharpness.

I think, when I get this just right, I will consider it a small milestone.