Gingerbread Creme Brulee

You’ll need oven-safe ramekins and a large baking dish to place them in for a water bath. I used a 9x13-inch baking dish with six 8-ounce ramekins. The water bath ensures the custard bakes slowly and evenly, resulting in a smooth, creamy texture.

Preheat your oven to 325 degrees. In a large saucepan, whisk together 1 quart of heavy whipping cream, 1/8 cup of molasses, and the following ground spices: 1/2 teaspoon cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon cloves,1/2 teaspoon nutmeg, and a pinch of salt. Bring the mixture to a boil, whisking constantly, then remove from heat.

In a large bowl, whisk together 6 beaten egg yolks and 3/4 cup of sugar. Whisk until the mixture turns light yellow.

Gradually add the cream mixture to the egg mixture, whisking vigorously as you go.

Fill your ramekins with custard.

Carefully pour hot water into the baking dish holding the ramekins, being careful not to burn yourself or let any water spill into the custard. Place the last custard cup in the water bath, ensuring the water comes halfway up the sides of the ramekins.

Bake 8-ounce ramekins for 40–50 minutes, adding a bit more time for larger ones and slightly less for smaller ones. The custards should have a gentle jiggle in the center without being overly loose.

Once baked, let them rest for a few minutes before transferring to a towel-covered countertop. After they’ve cooled, refrigerate for a couple of hours until fully chilled. When ready, let the crème brûlées sit at room temperature for 20–30 minutes before adding the sugar layer to prevent the ramekins from cracking.

Once chilled, sprinkle about a teaspoon of the remaining sugar evenly over the top of each, then use a kitchen torch to lightly caramelize it. Move the flame in small circles just until the sugar starts to liquefy. The more sugar you use, the thicker and crunchier the caramel layer will be. Cracking through that sugary crust with your spoon is all part of the crème brûlée magic. :)

Enjoy!

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