Gingerbread Crème Brûlée. Crème brûlée, with its silky egg yolk custard base and caramelized sugar topping, has long been a favourite among dessert enthusiasts. In this recipe we take this classic French dessert and add a touch of holiday magic!
This delicious fusion of gingerbread spices and crème brûlée, will evoke all of your senses: the aroma of the warming spice blend, the luxurious, velvety texture of the custard in contrast of the caramelized sugar topping and of course the sound of that first tap of the spoon cracking through the top! Make this dessert your new holiday tradition!
This Gingerbread Crème Brûlée recipe was made in partnership with Conestoga Farm Eggs. Opinions in this post are my own.
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Watch how this Gingerbread Crème Brûlée recipe was made here.
Ingredients
- Conestoga Free Run Omega-3 + Lutein White Eggs
- Heavy cream
- Cloves
- Cinnamon sticks
- Fresh ginger
- Ground ginger
- Nutmeg
- Salt
- Vanilla extract
- Sugar
Instructions
Add the cream, cloves, cinnamon sticks, fresh ginger, ground ginger, nutmeg and salt to a small pot and whisk to combine. With the heat on medium-low, warm the cream to just below a boil, for 10 minutes. The cream mixture should just lightly bubble. Remove the pot from the heat, add the vanilla, cover, and let sit for 20 minutes to bring the flavours together.
Preheat the oven to 325°F (175°C)
In a bowl, whisk the egg yolks, then add the sugar and whisk together until smooth.
Place a fine-mesh strainer over a large liquid measuring cup, then strain the cream mixture to remove the solids.
Whisking a little at a time, add ½ cup of the cream mixture into the eggs. Then pour the sugar-egg mixture into cream and whisk to combine.
Pour the mixture through the fine-mesh strainer into 6 x 4-ounce mason jars.
Place the mason jars into a baking dish, then fill the dish with boiling water halfway up the sides of the mason jars.
Bake for 30 to 40 minutes, until almost fully set with a somewhat jiggly center. Remove the baking dish from the oven, and carefully transfer each mason jar to a wire rack to cool for about 60 minutes. Cover the mason jars with their lids and place them in the refrigerator for at least 4 hours, up to 2 days, to fully set.
When ready to serve, sprinkle each custard with about a teaspoon of sugar in a thin layer. Use a kitchen torch to caramelize the tops until the sugar melts and browns. The sugar topping should be hard to the touch.
Serve within 30 minutes.
*Use the egg whites to make a delicious egg white omelette loaded with vegetables for lunch.
Make Ahead of Time
Crème brûlée in mini mason jars is the perfect holiday treat to make ahead of time. Equally enjoyed while mingling at a holiday event or to finish a sit-down dinner. Once prepared, the custard will keep well in the fridge for up to two days. Cover the cooled custard with the mason jar lids and place in the fridge. When it is time to serve, add the sugar and brûlée the tops right before serving. Just make sure the jars have cooled before handing your guest these flavourful little desserts!
Leave a Comment
If you get the chance to try this Gingerbread Crème Brûlée recipe we'd love to hear how it turns out! If you try it, please leave us a review or tag us in your photos-your feedback means the world to us! Elaine & James
📖 Recipe
Gingerbread Crème Brûlée
Ingredients
- 5 large Conestoga Free Run Omega-3 + Lutein White Eggs yolks only. (Use the egg whites to make a delicious egg white omelette loaded with vegetables for lunch.)
- 2 cups heavy cream
- 1 teaspoon cloves
- 2 cinnamon sticks
- 2 cm piece of fresh ginger peeled
- 1 teaspoon ground ginger
- ½ teaspoon freshly ground nutmeg
- ⅛ teaspoon salt
- 1 teaspoon vanilla extract
- ½ cup granulated sugar plus 6 teaspoons for caramelizing
Instructions
- Add the cream, cloves, cinnamon sticks, fresh ginger, ground ginger, nutmeg and salt to a small pot and whisk to combine. With the heat on medium-low, warm the cream to just below a boil, for 10 minutes. The cream mixture should just lightly bubble. Remove the pot from the heat, add the vanilla, cover, and let sit for 20 minutes to bring the flavours together.
- Preheat the oven to 325°F (175°C)
- In a bowl, whisk the egg yolks, then add the sugar and whisk together until smooth.
- Place a fine-mesh strainer over a large liquid measuring cup, then strain the cream mixture to remove the solids.
- Whisking a little at a time, add ½ cup of the cream mixture into the eggs. Then pour the sugar-egg mixture into cream and whisk to combine.
- Pour the mixture through the fine-mesh strainer into 6 x 4-ounce mason jars.
- Place the mason jars into a baking dish, then fill the dish with boiling water halfway up the sides of the mason jars. Bake for 30 to 40 minutes, until almost fully set with a somewhat jiggly center. Remove the baking dish from the oven, and carefully transfer each mason jar to a wire rack to cool for about 60 minutes. Cover the mason jars with their lids and place them in the refrigerator for at least 4 hours, up to 2 days, to fully set.
- When ready to serve, sprinkle each custard with about a teaspoon of sugar in a thin layer. Use a kitchen torch to caramelize the tops until the sugar melts and browns. The sugar topping should be hard to the touch.
- Serve within 30 minutes.
- Rate this Recipe. If you get the chance to try this recipe we'd love to hear how it turns out! If you try it, please leave us a review or tag us in your photos-your feedback means the world to us!
So festive and delicious!
Thanks Shanley,
Awesome, that was our goal!
Happy Holidays 🙂
Elaine & James