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Gingerbread Crème Brûlée with a hint of Molasses

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Gingerbread Crème Brûlée with a hint of Molasses is a luxurious dessert that combines the warm spices of ginger and cinnamon with creamy custard. This delightful dish features a crispy caramelized sugar topping, creating a perfect contrast to the silky texture underneath. Whether for holiday gatherings or cozy evenings at home, this recipe will impress your guests and elevate your dessert game.

Ingredients

Scale
  • 2 cups heavy cream
  • 1/2 cup granulated sugar
  • 4 large egg yolks
  • 1 tsp ground ginger
  • 1 tsp ground cinnamon
  • 2 tbsp unsulfured molasses
  • 1 tsp pure vanilla extract
  • Granulated sugar for caramelizing (about 1/4 cup)

Instructions

  1. Preheat oven to 325°F (160°C).
  2. In a saucepan, heat cream, sugar, ginger, cinnamon, molasses, and vanilla over medium heat until hot but not boiling.
  3. In a bowl, whisk egg yolks until pale yellow.
  4. Gradually pour the hot cream mixture into the egg yolks while whisking continuously.
  5. Strain the mixture through a sieve into another bowl and pour into ramekins.
  6. Place ramekins in a baking dish filled halfway with hot water and bake for 25-30 minutes until set but slightly jiggly in the center.
  7. Cool at room temperature, then refrigerate for at least two hours.
  8. Before serving, sprinkle an even layer of sugar on top and caramelize using a kitchen torch or broiler.

Nutrition

Keywords: For deeper flavor, use dark molasses or add nutmeg. Store leftovers in the refrigerator for up to three days and re-crème brûlée under the broiler before serving.

Find it online: https://cookedtotaste.com/irresistible-gingerbread-creme-brulee-with-molasses-delight/