Estimated Times
Preparation Time: 10 mins
Cooking Time: 1 hr 16 mins
Cooling Time: 3 hrs 30 mins refrigerating
Servings: 5
1 cup
Gingerbread or Pumpkin Spice Flavor NESTLÉ COFFEE-MATE Liquid Coffee Creamer
1 cup
heavy whipping cream
1/3 cup
granulated sugar
1/8 teaspoon
salt
5
large egg yolks
1 teaspoon
vanilla extract
5 tablespoons
light brown sugar
PREHEAT oven to 350° F.
PLACE Coffee-mate, cream, granulated sugar and salt in medium saucepan. Cook over medium heat, stirring occasionally, for 4 to 5 minutes or until sugar is dissolved. Beat egg yolks in medium bowl; gradually whisk cream mixture into egg yolks. Stir in vanilla extract.
POUR mixture into five 6-ounce custard cups. Place cups in 13 x 9-inch baking pan; fill pan with hot water to 1-inch depth. Loosely cover with foil.
BAKE for 1 hour, 10 minutes or until gently set in center. Remove to wire rack to cool slightly. Refrigerate for several hours or overnight.
PREHEAT broiler. Sprinkle each crème brûlée evenly with brown sugar. Broil for 2 minutes or until sugar is melted and caramelized. Refrigerate for 30 minutes or until topping hardens.
elaine h. from LITTLE FALLS, NJ
11/13/07
Rated:
gingerbread creme brulee
Easy and SOOOOOOO DELICIOUS. Great for the holidays or anytime of the year!
stacey d. from THORNTON, CO
09/22/06
Rated:
yummy
This was a great twist on a great classic Thanks
racinesgirl
12/02/05
Rated:
Yum!!
This was extremely easy and had a wonderful subtle gingerbread flavor. The only tool I will want to have handy next time (and there will be a next time!) is the small torch used in caramelizing the top of a creme brulee - using our oven's broiler, I burned the first batch and didn't get the second batch done quite enough. But this recipe is a keeper!
Christine D. from COLUMBUS, OH
03/15/05
Rated:
YUMMY!
This was a great twist on a classic!