Gingerbread crème brûlée

Creamy custard. Dreamy gingerbread. Put the two together, and you have a keto dessert that brings a well-spiced finish to your evening. So indulgent, yet amazingly on-plan.
Creamy custard. Dreamy gingerbread. Put the two together, and you have a keto dessert that brings a well-spiced finish to your evening. So indulgent, yet amazingly on-plan.

Ingredients

6 servingservings
USMetric
  • 1¾ cups 425 ml heavy whipping cream
  • 2 teaspoons 2 teaspoons pumpkin pie spice
  • ¼ teaspoon ¼ teaspoon vanilla extract
  • 4 4 egg yolkegg yolks
  • ½ ½ clementine (optional)

Instructions

Instructions are for 6 servings. Please modify as needed.

  1. Preheat the oven to 360°F (180°C).
  2. Separate the eggs by cracking them and placing whites and yolks in separate bowls. This recipe only calls for yolks, so cover the egg white bowl with plastic wrap and store in the fridge for another recipe.
  3. Add cream to a saucepan and bring to a boil along with the spices and vanilla extract.
  4. Add the warm cream mixture into the egg yolks, a little at a time, while whisking.
  5. Pour into oven-proof ramekins or small pyrex bowls nestled in a larger baking dish with sides. Add water to the larger dish until it's about halfway up the ramekins. The water makes the cream cook gently and evenly for a creamy and smooth result.
  6. Bake in the oven for about 30 minutes. Remove the ramekins from the baking dish and let cool.
  7. You can enjoy this dessert either lukewarm or cold, preferably with a clementine segment on top.

Tip!

In this recipe we’ve used pumpkin pie spice. If you can’t find it, you can make your own by using this recipe or by mixing equal amounts of ginger, cinnamon and ground cloves.

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5 Comments

  1. Teresa
    Hi! Did you sprinkle with spices at the end to "look like" the sugar crust? Or it ends up with the colour? Thanks and Merry Christmas!
  2. Vince
    I love this as a variation on the traditional dish. I can't count the number of crème brulee recipes that I've seen but you've still managed to create something entirely new that just looks amazing.

    Bravo.

  3. Eileen
    I made it for Christmas and it wasn’t that good. It was quite bland. My daughter said it was like eating baby food.
  4. Shauna
    I think I would add a little stevia to the mix, then sprinkle some brown “sugar” Swerve on top, use a flame to make it crystalize hard....
  5. Barb
    Hmmm, No sweetener? and you say nothing about the top being flamed, Not sure I would try this or just wing it with the sweetener. every Creme brule I've ever had was sweetened.

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