Gingerbread Caramel Pudding

Gingerbread Caramel Pudding

raw material

6 servings

• 1 quart heavy cream (1 L)
• 2 whole cinnamon sticks
• 1 teaspoon clove powder
• 1 teaspoon allspice powder
• ¼ teaspoon freshly ground black pepper
• ½ teaspoon freshly grated nutmeg
• 1 tablespoon ground ginger
• 7 large egg yolks
• 12 tablespoons granulated sugar, divided
• ¼ cup light brown sugar (25 g)
• 1 tablespoon molasses
• boiling water, for baking
• powdered sugar, for dusting

special equipment

• 6 ramekins, 6 ounces
• cooking blowtorch, optional
• Gingerbread man parchment cutout, 3 in (8 cm)

Nutritional Information

View information

• Calories 780
• Fat 76g
• Carbohydrates 33g
• Fiber 0g
• Sugar 31g
• Protein 14g

An estimate based on a serving size.

Prepare

1. Preheat oven to 325°F (160°C).
2. Add the cream, cinnamon stick, cloves, allspice, black pepper, nutmeg, and ginger to a medium saucepan and toss to combine. Reduce heat to medium-low and bring to a boil, about 200°F (95°C), for about 10 minutes. The cream should start to bubble around the edges of the pan. Remove the pot from the heat, cover and let the spices soak for 20 minutes.
3. Meanwhile, add egg yolks, 6 tablespoons granulated sugar, brown sugar and molasses to a large bowl. Stir until sugar dissolves. The mixture will be golden honey color and should come off the blender in ribbons.
4. Place a fine mesh sieve over a 4-cup liquid measuring cup or medium bowl and strain cream mixture to remove solids.
5. Slowly pour the strained cream into the egg yolk mixture, adding just a little at first to soften the eggs, whisking constantly until fully combined. Use a spoon to skim off any excess foam that may have built up on the surface.
6. Line a high-walled baking sheet with a small rag or 1-2 paper towels to prevent ramekins from sliding into the pan. Place six 6-ounce ramekins on a plate. Scoop the custard into each ramekin, filling almost completely.
7. Carefully pour enough boiling water into the pot to reach halfway down the sides of the ramekins, being careful not to splash any water into the custard.
8. Transfer the pan to the oven. Bake for 45-55 minutes, or until the custard sticks to the edges of the ramekins but still jiggles in the center when shaking. The custard will continue to solidify as it cools.
9. Remove the pan from the oven and let the custard cool in the water bath until safe to handle, about 20 minutes. Transfer the custard to the refrigerator to set completely, at least 4 hours, or overnight.
10. Sprinkle 1 tablespoon granulated sugar on top of each custard. Using a blowtorch, caramelize the sugar until golden and firm (it’s okay if it darkens in some areas). (Alternatively, place ramekins on a baking sheet and bake on high for 3-4 minutes, until sugar is golden brown and firm.) Allow crème brulee to cool for 10 minutes.
11. Cut 3-inch gingerbread man parchment onto crème brûlée and sprinkle with powdered sugar. Remove the cutter and repeat with the remaining crème brûlée. Serve immediately after dusting.
12. enjoy!