Gingerbread Creme Brulee

Christmas dessert table just got the biggest upgrade. Gingerbread Crème Brûlée – it’s festive, it’s creamy, it’s bougie. And oh so easy to make – and we love a quick and easy dessert that’s impressive, right?!

This classic dessert mixes the creamy goodness of classic crème brûlée infused with cozy and warm gingerbread spices. The creamy custard is infused with cinnamon, ginger, allspice, nutmeg, and a hint of molasses for that delicious gingerbread flavor.

Then there’s that signature caramelized sugar crispy top that seals the deal. 

It’s the perfect mix of cozy and elegant, making it a showstopper for Christmas dinner or any festive gathering.

And let’s be real—there’s nothing more satisfying than cracking into that golden sugar shell with a spoon. What’s even better? This dessert is surprisingly simple to make!

I’ll walk you through each step so that you can easily whip up the perfect dessert for your holiday dinner. Merry Christmas!

Egg Yolks – the egg yolks make the custard smooth, silky, and rich! Use large eggs and save the egg whites to make my coconut cake or meringue cookies. 🙂 

Heavy Cream – the high fat content in heavy cream ensures that the custard sets with a smooth consistency. It also plays a crucial role in balancing the sweetness and allowing the flavors to shine. Additionally, heavy cream helps the custard bake evenly.

Brown Sugar – the brown sugar is mixed with egg yolks and cream to balance the richness and provide sweetness to the silky custard base. The sugar melts during baking to create a smooth, velvety texture

Cinnamon sticks – this is totally optional! I like to add it to the heavy whipping cream for extra flavor but it tastes just as delicious without it! 

Molasses – you only need a little bit as the flavor of molasses is strong! It adds sweetness and gives the gingerbread creme brulee it’s perfect yuletide flavor. 

Gingerbread Spice – don’t worry about heading to the grocery store, we’re going to make our own gingerbread spice from scratch. It’s simply a combo of warm spices – cinnamon, ground ginger, nutmeg, and allspice (you can also add a touch of black pepper like in my gingerbread loaf). Very similar to pumpkin pie spice, but with stronger flavor. I use a similar spice blend in my gingerbread pound cake and gingerbread macarons!

Pure Vanilla Extract – use a high quality vanilla extract or even vanilla bean paste or vanilla seeds from an actual vanilla bean. Just ensure that it’s high quality as this will give you the best flavor.

Ramekin Size Considerations

The size and shape of your ramekins can affect how long your crème brûlée needs to bake. Wide, shallow ramekins will bake faster, while narrow, deep ones need longer time. I used 8 oz wide and flat ramekins (aff).

If you’re using wide ramekins, start checking at 25-30 minutes to prevent overbaking.

How to make Gingerbread Creme Brulee

Step 1: Preheat the oven to 300 degrees F. Fill a kettle with water and bring to a boil (about 3 cups). This is for the water bath. In a small saucepan, heat cream and a cinnamon stick (optional) over medium low heat and bring to a simmer, about 5 to 7 minutes. (do not boil) In a large bowl, whisk egg yolks, brown sugar, molasses, cinnamon, ginger, allspice, nutmeg. Whisk together for 3 minutes, until pale and fluffy.

Step 2: Remove the cinnamon stick from the Slowly begin adding the warm cream to the egg yolk mixture in ½ cup increments, whisking constantly to ensure that the eggs don’t cook while adding the warm cream. Once all of the cream is added, whisk in vanilla extract and a pinch of salt.

Step 3: Place 6 8oz ramekins onto a baking sheet. Measure out ½ cup of the custard and pour into each of the crème brûlée dishes. Place on the middle rack of the oven and then pour hot water onto the baking sheet. Bake for 30-35 minutes, until the edges of the custard are set and the center has a slight wobble. Allow the creme brulee to sit at room temperature for one hour to cool, then place in the refrigerator to set for at least 2-4 hours.

Step 4: When you’re ready to serve, add 1 tsp of sugar on top of the surface of each custard in a single layer. Use a torch to brulee the tops, about 10-15 seconds. Allow them to cool for 1-2 minutes, then add an additional 1 tsp on top of each of the custards again. Brulee again until the sugar has melted and the color is deep golden brown.

Serve with mulled wine and a dollop of homemade whipped cream!

Tips for the Best Creme Brulee 

• Warm the cream gently – Heat the cream just until it starts to steam (not boil) to infuse flavors like vanilla or spices evenly and prevent curdling.
• Temper the egg yolks – Gradually add the warm cream to the egg yolks while whisking constantly to prevent them from scrambling.
• Strain mixture if needed – if the cream mixture has curdled bits, use a fine mesh sieve to remove to ensure a smooth texture.
• Chill thoroughly – Let the baked custards cool completely, then refrigerate for at least 2-4 hours or overnight to set properly.
• Caramelize the sugar evenly – Sprinkle an even thin layer of sugar on top and use a kitchen torch to melt it slowly, creating a crisp, golden crust. Avoid overheating, which can burn the sugar.