Gingerbread Crème Brûlée
A creamy custard infused with warm spices, topped with a perfectly crisp caramelized sugar crust, making it the ultimate treat for holiday gatherings.
Ingredients
Custard Ingredients
- 2 cups heavy cream Essential for the rich and smooth texture of the custard. Can substitute half and half for a lighter option.
- 1/2 cup granulated sugar
- 5 large egg yolks
- 1/4 cup molasses Adds depth and color; dark corn syrup can be a substitute.
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 pinch salt
- extra sugar for caramelizing
Instructions
Preparation
- Preheat your oven to 325°F (160°C) for a gentle baking environment.
- In a saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat and let it cool slightly.
- In a bowl, whisk together the egg yolks, granulated sugar, molasses, ginger, cinnamon, nutmeg, and salt until combined and smooth.
- Gradually pour the warm cream into the egg mixture while whisking continuously.
- Strain the custard through a fine sieve into a measuring cup or bowl to remove any solid bits.
Baking
- Place your ramekins in a baking dish and fill them with the custard, leaving a little space at the top.
- Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins.
- Bake for 30–35 minutes or until the edges are set but the centers still jiggle slightly.
- Remove the ramekins from the water bath and let cool to room temperature. Refrigerate for at least 4 hours or overnight.
Serving
- Before serving, sprinkle a thin layer of sugar on top of each custard and use a kitchen torch to caramelize until golden.
Notes
Make ahead by preparing a day in advance for better flavor. Garnish with a sprinkle of extra ground ginger or star anise for presentation. Store in the fridge for up to 3 days.
Nutrition
Serving: 1gCalories: 400kcalCarbohydrates: 25gProtein: 5gFat: 30gSaturated Fat: 18gSodium: 120mgSugar: 22g
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