Gingersnap Crème Brûlée
An innovative take on the classic gingersnap cookie, this creamy dessert is topped with a crunchy sugar crust and a drizzle of cinnamon caramel plus another drizzle of ginger-spiced cream.
- Prep Time: 30 minutes
- Cook Time: 30 minutes + Refrigeration 4 hours
- Makes: 10 servings
All You Need
- GINGERSNAP CRÈME BRÛLÉE
- Butter, for coating
- 2 cups (500 mL) almond milk
- 1 cup (250 mL) whipping (35%) cream
- 25 gingersnaps, coarsely crushed
- 1 vanilla bean, split in half lengthwise and seeds scraped
- ½ tsp (2 mL) Club House Ground Ginger
- 6 egg yolks
- ½ cup (125 mL) granulated sugar
- ¼ cup (50 mL) natural turbinado sugar, divided
- CARAMEL DRIZZLE
- ½ cup (125 mL) caramel topping
- ¼ tsp (1 mL) McCormick Gourmet Organic Saigon Cinnamon
- GINGER-SPICED CREAM
- ½ cup (125 mL) sour cream
- 2 tbsp (30 mL) whipping (35%) cream
- 1 tbsp (15 mL) almond milk
- 1 tbsp (15 mL) granulated sugar
- ¼ tsp (1 mL) Club House Ground Ginger
- Pinch salt
Lightly coat 10 (5 oz/150 mL) ramekins or shallow fluted dishes with butter. Place in shallow roasting pan. Set aside.
For the Gingersnap Crème Brûlée, place almond milk, whipping cream and gingersnaps in blender container; cover. Blend on medium speed until smooth. Add seeds from vanilla bean and ginger; mix well. Pour into medium saucepan on medium heat. Bring to simmer, stirring constantly.
Beat egg yolks and granulated sugar in large bowl with wire whisk until pale yellow. Gradually whisk in hot almond milk mixture. Strain through fine strainer or cheesecloth. Pour into ramekins, filling each about ½ full. Carefully pour enough hot water into roasting pan to come halfway up sides of ramekins.
Bake in preheated 325°F (160°C) oven 25 to 30 minutes or until custards are almost set in centre. Cool custards in water bath. Remove from water bath. Cover each custard with plastic wrap. Refrigerate at least 4 hours or overnight.
Sprinkle 1 ½ tsp (7 mL) of the turbinado sugar evenly over each custard. Holding a hand-held torch 4-in (10 cm) from the sugar, lightly brown the sugar using a slow even motion. Remove the flame just before desired degree of browning is reached, as the sugar will continue to brown for a few seconds. Let stand 2 minutes to allow topping to harden.
Meanwhile, for the Caramel Drizzle, mix all ingredients in small bowl. Set aside. For the Ginger-Spiced Cream, beat all ingredients in medium bowl with electric mixer on medium speed until soft peaks form and mixture holds its shape. Top each crème brûlée with Ginger-Spiced Cream and Caramel Drizzle.
Tip: Sugar topping can also be browned under a broiler. Place custards on a baking sheet. Let stand 5 minutes to allow custards to come to room temperature. Broil 6-in (15 cm) from heat for 4 to 6 minutes or until sugar is melted and golden brown