• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Anchored Baking
  • About
  • Recipes
  • Living
  • Shop
  • Give
  • Contact

Gingerbread Crème Brûlée

December 15, 2021 By Lindsay Forbes Leave a Comment

Jump to Recipe Print Recipe

Welcome to my first Christmas recipe of the season! I dreamed of making a crème brûlée spiced with all the best gingerbread flavors. This recipe has a spicy, creamy custard base, a hardened caramelized sugar topping for the quintessential crunch, and the cutest gingerbread man stenciled on top to give a nod to the flavors inside. I hope this recipe makes an appearance at your Christmas dinner!

Why you will love this

  • Gingerbread spices– Need I say more?! The spices steep in the milk as it is warming up on the stovetop. This alone will make your house smell cozy!
  • A secret ingredient– I added lemon zest to this recipe and it holds up well to all the spices. You can’t obviously taste lemon, it is just there to offer that je ne sais quoi! If you need further convincing, check out the reviews on this recipe. If fact, I think you could even play with increasing the lemon to 1 teaspoon if you really like it!
  • You can make it in advance– Oh the holidays, the busiest time of the year! You can keep the baked, unsugared custards in the fridge for up to 3 days. Just torch the sugar right before serving. Otherwise, the top layer will get soft in the fridge and you will loose the crunchy factor.
  • You get to use a kitchen torch!

Ingredient notes

  • Ground spices– I used all ground spices in this recipe. Just make sure you use fresh ground black pepper, it makes a difference! I saw some recipes that used whole spices while steeping in the milk but then you remove them before baking. I wanted the spices to really impart flavor.
  • Lemon– As mentioned above, the secret ingredient! You can increase to 1 teaspoon if you love the flavor.
  • Egg yolks– Take your eggs out a few hours before you plan on baking. The egg yolks should be at room temperature by the time you use them.
  • Vanilla extract– Normally I use vanilla bean paste in baked goods but I think vanilla extract is a cleaner taste and doesn’t compete with the other spices.

Stenciling the gingerbread men

How cute is this little man?! Here are the steps:

  1. Finish caramelizing the sugar and let it cool for a minute.
  2. Place the stencil in the middle of the ramekin.
  3. Use a sifter to lightly dust powdered sugar over the surface area.
  4. Use tweezers to carefully remove the stencil.
  5. Ta-dah!

I created a template with 6 gingerbread men. Each man is about 2 inches wide. This was the perfect size for the 4 oz ramekins. When you have 6 stencils, you don’t have to worry about reusing it and potentially spilling powdered sugar in the wrong places. Click here to download my template.

Thank you, Tasty, for the design inspiration!

Gingerbread Crème Brûlée

Lindsay Forbes
This recipe has a spicy, creamy custard base, a hardened caramelized sugar topping for the quintessential crunch, and the cutest gingerbread man stenciled on top to give a nod to the flavors inside. I hope this recipe makes an appearance at your Christmas dinner!
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 35 mins
Chilling time 4 hrs
Total Time 4 hrs 55 mins
Course Dessert
Cuisine American, French
Servings 6 4oz ramekins

Ingredients
  

For the custard

  • 2 cups heavy cream
  • 5 Tablespoons granulated sugar divided between cream and yolks
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 1/8 teaspoon freshly ground black pepper
  • pinch salt
  • 1 Tablespoon molasses
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon finely grated lemon zest

For the topping

  • 1/3 cup granulated sugar
  • powdered sugar for dusting

Instructions
 

For the custard:

  • Preheat oven to 300 degrees F. Start a kettle of water to prep it for boiling. Place six 4 oz ramekins in a baking pan (around 9X13") and set aside. You will add boiling water to the pan right before the custards go in the oven.
  • Add heavy cream, 3 tablespoons of sugar, and all the spices (cinnamon, ginger, cloves, nutmeg, salt, pepper) to a small saucepan over medium heat. Whisk it over the next 6-7 minutes. You are looking for bubble along the edges of the pan. You do NOT want to bring the cream to a full boil.
  • Meanwhile, whisk egg yolks, molasses, vanilla, lemon zest, and remaining 2 tablespoons of sugar in a medium bowl. Whisk it until well combined.
  • After your cream mixture comes to temperature, spoon a ladle of the hot cream into the egg yolk mixture. Make sure you pour it slowly and try to whisk the egg yolks with your other hand at the same time. Whisking is very important to ensure a smooth texture- otherwise you can get clumps of cooked egg! Add another ladleful of cream and continue whisking. Then gradually whisk in the remaining cream mixture.
  • Evenly divide the custard mixture between the six ramekins in the baking pan. Add boiling water to the baking pan until the water goes about halfway up the sides of the ramekins. Be careful not to add water to the ramekins! Carefully transfer the pan with the ramekins to the oven. Alternatively, you can add the pan with the ramekins to the oven and then pour the water in. This makes transferring slightly less risky!
  • Bake for 30-35 minutes. You will know they are done when the custard is just set- a little firmer on the edges and still slightly jiggly in the middle. They firm up after cooling.
  • Carefully remove the ramekins from the hot water right after taking them out of the oven. You can use tongs but if you have a canning tool used for lifting the jars, that works super well here 🙂
  • Let them cool for about 30 minutes and then transfer them to the refrigerator to cool for at least 4 hours but ideally overnight.

To serve:

  • When ready to serve, sprinkle a spoonful of granulated sugar on the surface area of each ramekin. You can rotate the ramekin around to evenly distribute the sugar. Discard any extra. Use a kitchen torch to caramelize the sugar- move your torch around frequently to ensure an even finish. Repeat with another layer of sugar. The ultimate crack!
  • If you are adding an outline of the gingerbread man, please see the notes for a copy of the template. Place the stencil in the middle of the ramekin. Use a sifter to lightly dust powdered sugar over the surface area. Use tweezers to carefully remove the stencil.
  • Serve and enjoy. Merry Christmas!

Notes

  1. Gingerbread man template: https://anchoredbaking.com/wp-content/uploads/2021/12/Anchored-Baking_Gingerbread-Template-for-Creme-Brulee.pdf 
Keyword christmas, Crème Brûlée, Gingerbread

Filed Under: Pies & Tarts, Recipes Tagged With: Christmas, Crème Brûlée, Gingerbread

Previous Post: « Imu Roasted Turkey (Kālua Turkey)
Next Post: White Chocolate Peppermint Bark Ice Cream with Fudge Ribbons »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Meet Lindsay

Welcome to Anchored Baking! This is where you will find sweet treats, some savory foods, and fun facts about culinary history. Read More…

Let’s Connect!

  • Email
  • Facebook
  • Instagram
  • Pinterest

Join the list

Subscribe to receive new posts via email.

anchoredbaking

New Recipe: Apple Cider Donut Whoopie Pies! Intr New Recipe: Apple Cider Donut Whoopie Pies! 

Introducing you to my favorite thing I made this fall- these whoopie pies! Whoopie pies are like little cake sandwiches (they may look like cookies but they are soft like cake).

These whoopie pies are made with reduced apple cider, warm fall spices, and a spiced marshmallow filling. The tops are brushed with melted butter and a cinnamon sugar coating that will remind you of the apple cider donuts you get at the farmstand.

I know you probably already have your Thanksgiving dessert picked out, but maybe you can make these with any leftover apple cider? You will not regret it. 

Wishing you all a very Happy Thanksgiving tomorrow!!
.
.
.
.
.
#whoopiepies #appleciderdonut #appleciderwhoopiepies #applecider #falldessert #fallbaking #applepicking #kingarthurbaking #f52community #thebakefeed #foodtographyschool #foodblogfeed #anchoredbaking #thanksgivingdessert #falldesserts
#marshmallowfluff #spreadthefluff
The hardest part of living on Maui is being far aw The hardest part of living on Maui is being far away from our family and friends for the holidays. 

This is a throwback to the mango macarons I made for our friends before they moved back to the mainland. We are missing them a little extra this week!

The recipe is from @piesandtacos. It was my first time making macarons using the Swiss meringue technique, normally I use the French method. The Swiss method calls for heating the sugar and egg whites over a double boiler before whipping the meringue. I found the Swiss method resulted in a macaron batter that was a little sturdier and easier to work with. 

The macarons have homemade mango jam in the middle followed by a ring of mango buttercream. As always, I used the Golden Glow mangos from Yee's Orchard- they are the best! 

Camila of @piesandtacos has a fancy airbrush machine to paint the macaron shells (which looked SO nice). I don't have an airbrush machine so I used food coloring and a little vodka. Thanks to @barleyandsage for the inspiration! 

Hope you all have an extra special Thanksgiving week with your loved ones 🧡
.
.
.
.
.
#thanksgiving #friendsgiving #macarons #macaronstagram #macaron #mangodessert #mango #mauibaking #swissmeringue #fruitdesserts #yeesorchard #mauiliving #anchoredbaking
Thanksgiving pie- Maui style! These are the passio Thanksgiving pie- Maui style! These are the passion fruit and meringue bars from @cloudykitchen. They have a graham cracker crust, a lemon passion fruit curd, and toasted Swiss meringue on top. These are delicious and very fun to make (especially the torching part)!

This recipe is made in a loaf pan. Since I am baking for just the two of us most of the time, I really appreciate small batches. The leftovers stored very well in the fridge so you could easily make this ahead of time.

I will definitely make this recipe again. Thank you, Erin, for a great recipe!
.
.
.
.
.
#PassionFruit #lilikoi #cloudykitchen #foodphotopgraphy #mauibaking #smallbatchbaking #swissmeringue #fruitdesserts #thanksgiving #thanksgivingpie #thanksgivingdesserts
Happy Easter! 🐰 I posted this new recipe for a Happy Easter! 🐰 I posted this new recipe for a Tropical Coconut Carrot Cake Loaf and I think you will love it!

The cake batter is filled with shredded carrots and warm spices but it also has mashed bananas in it (a trick I learned from @ambitiouskitchen). The bananas add sweetness and moisture, giving the cake a perfect texture. I topped it with a coconut buttercream and toasted coconut flakes to complement the banana. 

Check out AnchoredBaking.com for the recipe! I hope you give it a try :)
.
.
.
.
.
#happyeaster #carrotcake #bananavread #coconutcake #carrotcakeloaf #quickbread #smallbatchbaking #coconutfrosting #tropicaltreats #eastercake #easterbaking #springbaking #cakeforbreakfast #anchoredbaking #thebakefeed #wsbakeclub
Happy St. Patrick's Day! ☘️ I just posted this Happy St. Patrick's Day! ☘️ I just posted this recipe for Irish Apple Cake with Brown Sugar Streusel and Vanilla Bean Custard Sauce. One of my favorite things about this cake is you can have it for dessert AND breakfast the next day! :) It is not too sweet and it is the perfect way to end a traditional boiled dinner if you are having that tonight. Visit AnchoredBaking.com for the recipe and more details! 
.
.
.
.
.
#stpatricksday #stpattysday #applecake #irishapplecake #custard #custardsauce #stpattys #thefeedfeed #thebakefeed #cakeforbreakfast #appledesserts #foodstyling #foodtographyschool #coffeecake #anchoredbaking #springbaking #caketime #cakelovers
Happy Mardi Gras! 💜💛💚 Today would be a gr Happy Mardi Gras! 💜💛💚 Today would be a great day to make these vanilla bean beignets with passion fruit curd. Hardly "traditional" but one of my favorite recipes I have ever published. The beignets have a fluffy, pillowy texture and the curd is a nice tangy complement to the sweet dough. I also wrote about the history of beignets on AnchoredBaking.com if you want to learn more :)

Laissez les bons temps rouler! (Let the good times roll!) 
.
.
.
.
#anchoredbaking #mardigras #NOLA #dessertrecipe #breakfastrecipe #thebakefeed #food52grams @food52 @thebakefeed #food52community @foodtographyschool #passionfruit #lilikoi #mauibaker #beignet #foodhistory #passionfruitcurd #doughnut #redstaryeast #thefeedfeedbaking #bakingblog
We spent one night at @campolowalu and wish we had We spent one night at @campolowalu and wish we had stayed longer! Who else loves camp cooking? Please share your favorite recipes to make while camping! I posted more details and pictures on AnchoredBaking.com :) 
.
.
.
.
.

#campolowalu #olowalu #maui #campcooking #maui #glamping #camping #outdoorkitchen #anchoredbaking
New recipe: White Chocolate Peppermint Bark Ice Cr New recipe: White Chocolate Peppermint Bark Ice Cream with Fudge Ribbons

This recipe has white chocolate melted into the custard base of the ice cream. Then we add fudgey chocolate ribbons and sprinkles of crushed candy cane to recreate all the flavors of peppermint bark. You are going to love this!!

This is a great recipe for anybody who celebrates Christmas in warmer climates but if you are anything like us, you can enjoy ice cream year round! 😉

Recipe on AnchoredBaking.com!
.
.
.
.
.
#homemadeicecream #icecream #christmas #christmasbaking #candycane #peppermintbark #foodstyling #peppermintbarkicecream #whitechocolate #bakingrecipes #feedfeed #feedfeedbaking #foodblog #anchoredbaking #makeittogether #thebakefeed #myanthropologie
New Recipe: Gingerbread Crème Brûlée! This reci New Recipe: Gingerbread Crème Brûlée! This recipe has a spicy, creamy custard base, a hardened caramelized sugar topping for the quintessential crunch, and the cutest gingerbread man stenciled on top to give a nod to the flavors inside.

Check out AnchoredBaking.com for all the tips and tricks including a template to stencil the gingerbread men.

I hope this makes an appearance on your Christmas dinner table!! Happy Holidays! 
.
.
.
.
.
#cremebrulee #crèmebrûlée #gingerbread #gingerbreadman #gingerbreadmen #holidaydessert #christmasbaking #dessertsofinstagram #kitchentorch #anchoredbaking #feedfeed #feedfeedbaking #foodtographyschool #foodphotographyandstyling #christmasbakes #dessertrecipe #bakingtips #bakingblogger #jochefculinary
Load More Follow on Instagram

Copyright © 2020 Anchored Baking