Gingerbread Crème Brûlée

Gingerbread Crème Brûlée
Makes:
5
Prep Time:
10
minutes
Total Time:
296
minutes
based on 4 reviews
5
Entice holiday guests with the creamy decadence and unique gingerbread flavor of this indulgent treat.

Ingredients:

  • 1 cup Gingerbread Latte 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

Directions:

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.


Reviews:

Review This Recipe

YUMMY!

 Star(s)

Christine Dougal from COLUMBUS, OH

This was a great twist on a classic!

Read More Reviews

Review This Recipe
  •  Star(s)

    gingerbread creme brulee

    elaine hilton from LITTLE FALLS, NJ

    Easy and SOOOOOOO DELICIOUS. Great for the holidays or anytime of the year!

  •  Star(s)

    yummy

    stacey davidson from THORNTON, CO

    This was a great twist on a great classic Thanks

  •  Star(s)

    Yum!!

    racinesgirl from

    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!

  •  Star(s)

    YUMMY!

    Christine Dougal from COLUMBUS, OH

    This was a great twist on a classic!

Nutrition Facts

Serving Size: 1/5 of recipe

Servings Per Recipe:

    *Percent Daily Values are based on a 2,000 calorie diet.

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    Gingerbread Crème Brûlée

    Ingredients

    • 1 cup Gingerbread Latte 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

     

    Directions

    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.

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