Gingerbread Crème Brulé Recipe
Indulge in our Gingerbread Crème Brulé, a festive twist on the classic dessert. This luscious custard is infused with warm spices and gingerbread flavors, topped with a perfectly caramelized sugar crust that adds a delightful crunch. Each spoonful offers a creamy, spiced experience that evokes the cozy vibes of the holiday season, making it the perfect treat to warm your soul.
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 Cream Mixture
In a saucepan, combine the heavy cream, milk, granulated sugar, ground ginger, ground cinnamon, ground nutmeg, and vanilla extract. Heat over medium heat until steaming, but do not boil.
- 2
Whisk the Egg Yolks
In a mixing bowl, whisk the egg yolks until they are pale and slightly thickened. Gradually add the hot cream mixture to the yolks, whisking constantly to prevent curdling.
- 3
Combine with Crushed Cookies
Stir in the crushed gingerbread cookies and a pinch of sea salt into the egg mixture until well combined.
- 4
- 5
Cool and Chill
Remove the ramekins from the water bath and let them cool at room temperature for about 30 minutes. Then refrigerate for at least 2 hours, or until chilled.
- 6
Caramelize the Sugar Topping
Once chilled, sprinkle a thin layer of additional brown sugar over the tops of the crème brûlées. Use a kitchen torch to caramelize the sugar until golden and crispy. Let sit for a minute before serving.
