This Gingerbread Custard Creme Brulee is a rich, silky smooth custard infused with the holiday flavors of cinnamon, cloves, ginger, nutmeg, molasses and vanilla.

Small mason jars filled with torched ginger bread custard, with spoons in them. Christmas tree lightbulbs and a ceramic gingerbread person decorate the scene.

My family has quite a few traditions around the holidays, most of them very casual and fun. With my mom’s side of the family, we go bowling every Christmas Eve.

And with Jeff’s parents on Christmas Day, we open gifts, have dinner, and then end the day playing cards over coffee and dessert.

Small mason jars filled with holiday creme brulee, with christmas tree lightbulbs and a ceramic ginger bread person decorating the table.

Sweeten your holiday celebration with this Gingerbread Custard.

Because that evening tops off nearly two days straight of eating and drinking, I try to keep dessert simple and small. This Gingerbread Custard Crème Brûlée is rich, but served in small mason jars for a nice balance.

And it wouldn’t be the holidays with just classic vanilla bean creme brulee, or even lemon crème brûlée. This one is full of cinnamon, cloves, ginger and nutmeg – all of those great gingerbread flavors everybody loves.

Small mason jars of creme brulee with spoons, Folgers coffee jar, a mug of coffee, christmas tree light bulbs, and a ceramic gingerbread person.

Coffee is the perfect complement to our card games and crème brûlée. While I’m a coffee lover all day, every day, the rich flavor really pairs great with the creamy custard and sweet, crunchy sugar topping of this special dessert.

A note about ramekin size:

Size DOES matter for creme brulee ramekins, for this recipe and every other type, including chocolate creme brulee.

Not only will you need four 6 ounce ramekins (or half pint mason jars), but you’ll need to pay attention to the shape of them and how it will relate to the baking time for this recipe.

If your ramekins are wide and shallow, your custard may bake a little faster. If your ramekins are narrow and deep, you will likely need to bake your custard longer.

In the photos you see in this post, I’m using mason jars that I would consider narrow and deep. My custard took about 39 minutes to bake until it was just set (the middles still trembled slightly, while the custard was set on the outer edges).

If you use wide and shallow ramekins, start at 25 minutes and continue baking, checking every 5 minutes until your custard is just set. 

More great creme brulee recipes:

Nothing is more special than using your spoon to break through that crunchy sugar crust and dig into the decadent custard.

Small mason jars of creme brulee with christmas decorations.

Gingerbread Custard Crème Brûlée

Yield: 4 servings
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes

This Gingerbread Custard Creme Brulee is a rich, silky smooth custard infused with the holiday flavors of cinnamon, cloves, ginger, nutmeg, molasses and vanilla.

Ingredients

For The Custard:

  • 2 cups heavy cream
  • 5 tablespoons granulated sugar, divided
  • 4 large egg yolks
  • 1 tablespoon molasses
  • 1 teaspoon vanilla bean paste or vanilla extract
  • 3/4 teaspoon ground cinnamon
  • 3/4 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • Pinch of kosher salt

For the Topping:

  • 1/4 cup granulated sugar

Instructions

  1. Preheat oven to 300 degrees F; heat large kettle of water to boiling. Place four 1/2-pint mason jars or 6-ounce ramekins (see Home Chef Tip below) in roasting pan.
  2. In small saucepan, heat cream and 3 tablespoons sugar over medium heat 6 to 7 minutes until cream just starts to bubble around edges of pan (do not bring to a full boil).
  3. Meanwhile, in large bowl, whisk egg yolks, molasses, vanilla bean paste, cinnamon, ginger, cloves, nutmeg, salt and remaining 2 tablespoons sugar until well combined. While whisking, use ladle to slowly add 3 ladlefuls of hot cream mixture to egg mixture. Gradually whisk in remaining cream mixture. Strain through fine mesh strainer into large liquid measuring cup.
  4. Divide custard mixture between jars; place roasting pan in oven. Add enough boiling water to come halfway up sides of the ramekins. Bake 35 to 40 minutes or until custards are just set (they should tremble slightly in the middle, but be set on outer edges).
  5. Use tongs to carefully transfer ramekins to cooling rack; let stand 30 minutes. Cover with plastic wrap and chill at least 4 hours or up to 2 days before serving.
  6. To serve, sprinkle about 1 tablespoon sugar over each custard. Using blowtorch, caramelize top of each custard until sugar bubbles and turns brown (this can also be done under a broiler). Serve immediately.

Notes

Home Chef Tip: If your ramekins are wide and shallow, your custard may bake a little faster. If your ramekins are narrow and deep, you will likely need to bake your custard longer.

In the photos you see in this post, I'm using mason jars that I would consider narrow and deep. My custard took about 39 minutes to bake until it was just set (the middles still trembled slightly, while the custard was set on the outer edges).

If you use wide and shallow ramekins, start at 25 minutes and continue baking, checking every 5 minutes until your custard is just set.

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 624Total Fat: 49gSaturated Fat: 29gTrans Fat: 1gUnsaturated Fat: 16gCholesterol: 367mgSodium: 142mgCarbohydrates: 37gFiber: 0gSugar: 36gProtein: 10g

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