PRINT THIS RECIPE
Gingerbread Pot de Crème
Prep time: 20 minutes
Cook time: 50 minutes
Yield: serves 6
Ingredients
- 1 1⁄2 cups heavy cream
- 1⁄4 cup dark brown sugar
- 1⁄4 teaspoon kosher salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1⁄2 teaspoon ground cloves
- 1⁄4 teaspoon ground nutmeg
- 2 tablespoons sugar
- 4 large egg yolks
- 1 teaspoon vanilla extract
Instructions
- Heat oven to 300 degrees F.
- In a small saucepan, bring the cream, sugar, salt and spices to a slow simmer over medium
- heat. In a separate small saucepan, combine the sugar with 6 tablespoons of water. Bring to a boil over medium high heat, stirring until the mixture begins to caramelize. Remove from heat and carefully add the hot cream mixture, whisking constantly. In a large bowl, whisk together the egg yolks and vanilla extract.
- Gradually add the hot cream
- mixture into the eggs while constantly whisking.
- Pour the custard evenly into six (4oz) ramekins. Place the ramekins into a large baking pan and pour hot water into the baking pan, about halfway up the sides of the ramekins.
- Bake custards until they set around the edges but still jiggly in the center, about 40 minutes.
- Remove the ramekins from the water bath and place them on a cooling rack. To prevent the
- pot de creme from cracking, let them cool completely before refrigerating.
- When ready to serve, top with whipped cream and crushed gingerbread cookies.
