Gingerbread Crème Brûlée

Level: Intermediate
Prep Time: 10 min
Cook Time: 1 hrs 16 min
Cooling Time: 3 hrs 30 min
Yields: 5


Entice holiday guests with the creamy decadence and unique gingerbread flavor of this indulgent treat.


  • 1 cup Gingerbread Latte or Pumpkin Spice Flavor NESTLÉ COFFEE-MATE Liquid Coffee Creamer
  • 1 cup heavy whipping cream
  • 1/3 cup granulated sugar
  • 1/8 teaspoon salt
  • 5 large egg yolks
  • 1 teaspoon vanilla extract
  • 5 tablespoons light brown sugar


PREHEAT oven to 350° F.

PLACE Coffee-mate, cream, granulated sugar and salt in medium saucepan. Cook over medium heat, stirring occasionally, for 4 to 5 minutes or until sugar is dissolved. Beat egg yolks in medium bowl; gradually whisk cream mixture into egg yolks. Stir in vanilla extract.

POUR mixture into five 6-ounce custard cups. Place cups in 13 x 9-inch baking pan; fill pan with hot water to 1-inch depth. Loosely cover with foil.

BAKE for 1 hour, 10 minutes or until gently set in center. Remove to wire rack to cool slightly. Refrigerate for several hours or overnight.

PREHEAT broiler. Sprinkle each crème brûlée evenly with brown sugar. Broil for 2 minutes or until sugar is melted and caramelized. Refrigerate for 30 minutes or until topping hardens.

gingerbread creme brulee

by e. elaine , LITTLE FALLS, NJ on Nov. 2007

Easy and SOOOOOOO DELICIOUS. Great for the holidays or anytime of the year!


by s. stacey , THORNTON, CO on Sep. 2006

This was a great twist on a great classic Thanks


by r. , on Dec. 2005

This was extremely easy and had a wonderful subtle gingerbread flavor. The only tool I will want to have handy next time (and there will be a next time!) is the small torch used in caramelizing the top of a creme brulee - using our oven's broiler, I burned the first batch and didn't get the second batch done quite enough. But this recipe is a keeper!


by C. Christine , COLUMBUS, OH on Mar. 2005

This was a great twist on a classic!