Gingerbread Creme Brulee [nf] Recipe

Inspired by Gertrude's

Time1h

Serves4

Pears, Black Mission figs & cranberries, almond crisp topping, The Charmery Toasted Coconut 'Ice Cream'

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.

1
Prepare the Cream Mixture
In a saucepan, combine the heavy cream, milk, granulated sugar, ginger, cinnamon, vanilla extract, and molasses. Heat over medium heat until the mixture is hot but not boiling, stirring occasionally.
2
Whisk the Egg Yolks
In a bowl, whisk together the egg yolks until they are pale and slightly thickened. Slowly pour the hot cream mixture into the egg yolks, whisking continuously to temper the yolks.
3
Bake the Crème Brûlée
Pour the mixture into ramekins and place them in a baking dish. Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins. Bake at 325°F (160°C) for 30-35 minutes or until the edges are set but the centers are still slightly jiggly.
4
Chill
Remove the ramekins from the water bath and allow them to cool to room temperature. Cover and refrigerate for at least 4 hours or overnight.
5
Caramelize the Sugar
Before serving, sprinkle a thin layer of sugar over each chilled crème brûlée. Use a kitchen torch to caramelize the sugar until it is golden and crispy.