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5 Amazing Gingerbread Crème Brûlée Secrets

Gingerbread Crème Brûlée
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Make this festive Gingerbread Crème Brûlée for a warm, spiced holiday treat. This recipe combines classic creamy custard with the comforting flavors of gingerbread. You will love the satisfying crack of the caramelized sugar topping.

Ingredients

Scale
  • 6 large egg yolks
  • 1/2 cup granulated sugar, plus extra for sprinkling
  • 2 cups heavy cream
  • 1/4 cup packed light brown sugar
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 325°F (160°C).
  2. Place six 4-ounce ramekins in a large roasting pan.
  3. In a medium bowl, whisk the egg yolks and 1/2 cup granulated sugar until pale and thick.
  4. In a saucepan, combine the heavy cream, brown sugar, ginger, cinnamon, cloves, nutmeg, and salt. Heat over medium heat until steam rises and small bubbles form around the edge; do not boil.
  5. Remove the cream mixture from the heat. Slowly whisk about one cup of the hot cream into the egg yolk mixture to temper the eggs.
  6. Pour the tempered egg mixture back into the saucepan with the remaining cream. Stir in the vanilla extract.
  7. Strain the custard mixture through a fine-mesh sieve into a clean bowl.
  8. Carefully pour the custard evenly into the prepared ramekins.
  9. Place the roasting pan on the oven rack. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the ramekins (this creates a water bath).
  10. Bake for 30 to 35 minutes, or until the edges are set but the centers still jiggle slightly.
  11. Carefully remove the ramekins from the water bath and let them cool completely on a wire rack.
  12. Chill the custards in the refrigerator for at least 4 hours, or preferably overnight.
  13. When ready to serve, sprinkle an even, thin layer of granulated sugar over the top of each chilled custard.
  14. Use a kitchen torch to melt and caramelize the sugar until it forms a hard, amber crust. Serve immediately.

Notes

  • The water bath is important; it helps the custard cook gently and evenly.
  • Make sure the custard is fully chilled before torching the sugar top.
  • Use fresh spices for the best gingerbread flavor.

Nutrition

Find it online: https://savoryskies.com/gingerbread-creme-brulee-recipe/