This Christmas crème brûlée scores with gingerbread flavor. It combines the creaminess of the classic cream dessert with the aromas of Advent. It is perfect for festive occasions and is the perfect end to a cozy Christmas meal.
The delicate vanilla cream is baked in the oven and refined with a crispy caramel crust. You can also change it to a version that only sets in the fridge. This variant takes 2 hours longer than the one baked in the oven.
Tip: Use high-quality spices, especially vanilla, as these are the main flavor. A bitter note spoils the entire dessert. If you put the spices together individually, it’s best to grind them fresh. You can also make your own gingerbread spice mix.
You can store leftovers in the refrigerator for up to 2 days. A caramelized sugar crust will become soft again, but you can simply redo it again afterwards.
For a perfect crème brûlée, make sure to only heat the cream slightly and heat the egg mixture slowly so that it doesn’t curdle the eggs. The water bath in the oven during baking ensures an even temperature distribution. The water should be hot but not boiling.
Also try tea cream or walnut cream.
Christmas gingerbread crème brûlée
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For the cream:
- 500 ml cream
- 2 TL Gingerbread spice, Cinnamon, cloves, nutmeg, cardamom
- 4 Egg yolks
- 150 G Sugar
- 1 TL vanilla extract, or 2 teaspoons vanilla sugar
- 1 prize Salt
- 1 TL Lemon peel, grated
For the topping:
- 50 G brown sugar, for caramelization
- 50 G Almond flakes
- Candied fruits, chopped into small pieces
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Preheat the oven to 150°C (130°C fan oven).
- Heat the cream in a saucepan until hot but not boiling. Remove from the heat, stir in the gingerbread spice (or as individual spices) and let it steep for 15 minutes with the lid on.
- Then strain the cream through a fine sieve to remove the spices. Beat the egg yolks with the sugar, vanilla, pinch of salt and finely grated lemon peel in a bowl until creamy. Then slowly pour the warm cream into the egg yolk mixture while stirring and mix well. If you want it to be particularly fine, pour the mixture through a sieve.
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Pour the cream into ovenproof molds with a diameter of 9 to 10 cm.
- Place the ramekins together in a deep baking dish. Pour warm water into the mold so that half of the molds are submerged in water. Bake in a preheated oven at 150° C for 35-45 minutes, until the cream has set and only wobbles slightly in the middle.
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Remove the molds from the water bath and let them cool to room temperature. Then put it in the fridge for 2 hours so that the cream sets completely.
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Before serving, sprinkle a thin layer of brown sugar on top of the cream. Caramelize with a flambé torch until a crispy caramel crust forms. Alternatively, you can briefly place the molds under the oven grill, but be careful not to burn the sugar.
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Garnish the cream with flaked almonds and candied fruits and serve immediately.
Original on oma-kocht.de from December 19, 2024
