Gingerbread Crème Brûlée Recipe
Indulge in the creamy richness of our Gingerbread Crème Brûlée, infused with warm spices and topped with a perfectly caramelized sugar crust for a delightful holiday twist.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Ingredients
Method
Directions
- 1
Prepare the Custard
In a medium saucepan, heat the heavy cream over medium heat until it starts to simmer. Remove from heat and let it cool slightly.
- 2
In a large bowl, whisk together the egg yolks, granulated sugar, ground ginger, ground cinnamon, and ground nutmeg until well combined.
- 3
Slowly pour the warm cream into the egg mixture while continuously whisking to temper the eggs.
- 4
Add the vanilla extract and mix until fully incorporated.
- 5
Bake the Custards
Preheat your oven to 325°F (160°C).
- 6
Place 6 ramekins in a baking dish and pour the custard mixture evenly into each ramekin.
- 7
Pour hot water into the baking dish around the ramekins, creating a water bath to help cook the custards evenly.
- 8
Bake for 30-35 minutes or until the edges are set but the center is still slightly jiggly.
- 9
Cool and Chill
Remove the ramekins from the water bath and let them cool to room temperature.
- 10
Once cooled, cover the ramekins with plastic wrap and refrigerate for at least 4 hours or overnight.
- 11
Caramelize the Sugar
Before serving, sprinkle a thin layer of brown sugar over the top of each custard.
- 12
Using a kitchen torch, caramelize the sugar until it forms a crispy, golden crust. If you do not have a kitchen torch, you can place the ramekins under a broiler for a few minutes, watching carefully to avoid burning.
- 13
Serve
Allow the crème brûlée to sit for a minute before serving. Enjoy your Gingerbread Crème Brûlée!
