Original Blog post from: Confections, Crafts and Couture.
I love a good, classic French dessert. I am a fan of almost most anything sweet, but there is just something special about simplicity. A classic flavor served properly can make my taste buds tingle. I believe that is why créme brûlèe has always been a favorite of mine.
During my many adventures to Paris and all my culinary courses, I have come to understand this basic confection. Créme Brûlèe is essentially a baked custard consisting of four ingredients. Although, it all sounds so simple, it is with precision of ingredients, measurements and bake that a masterpiece can be created. I have made and enjoyed a plethora of this classic caramel recipe, but decided to try something different.
After coming back from another splendid trip to the city of lights, I became inspired to get into the holiday spirit. I decorated both the exterior and interior of my home after unpacking, of course. My Christmas interior designs this year including a brand new pink tree with confectionary ornaments, which was inspired by the Galleries-Lafayette. What better way to celebrate than a holiday inspired Parisian recipe.
See my recipe for my delicious Eggnog Créme Brûlée with homemade Gingerbread Cookies. I made the cookies even more special by topping them with Kaleidoscope Sprinkle My Goodies Gumdrop Sprinkle Mix. This recipe is full of holiday spices and flavor. I will honestly tell you, this is one of my top 5 recipes!
I hope you truly enjoy this recipe and have a very MERRY CHRISTMAS, HAPPY HOLIDAYS and Happy KWANZAA!
Eggnog Creme Brûlée (Makes 4 large or 8 mini servings)
Ingredients
For Créme Brûlée:
Créme Brûlée *adapted from La Cuisine Paris
300ml Heavy Cream
30g granulated sugar, plus more for tops
3 egg yolks
1 whole vanilla bean
1-2 cinnamon sticks
1 whole star anise
1 tbsp. whole cloves
1 whole nutmeg
½ tsp. ground cinnamon
½ tsp. ground nutmeg, fresh is best
For Gingerbread Cookies:
Gingerbread Cookies *adapted from Martha Stewart's Cookies
2 ¾ cups all-purpose flour
½ tsp. baking soda
½ tsp. salt
2 tsp. ground ginger
2 tsp. ground cinnamon
¾ tsp. ground cloves
½ tsp. ground nutmeg, fresh is best
½ cup unsalted butter, room temperature
½ cup packed dark brown sugar
1 large egg
½ tsp. vanilla extract
¾ cup molasses
Directions
For Eggnog Créme Brûlée:
Preheat the oven to 100c or 212F.
In medium size bowl, measure out granulated sugar and set aside.
In a large measuring glass, measure out heavy cream. Cut vanilla bean in half length-wise and cut out seeds. Using the back of the knife, scoop up seeds and place them in heavy cream. Set aside.
Using your cheesecloth, make a spice satchel with remaining vanilla pod, cinnamon sticks, star anise, cloves and nutmeg. Tie up satchel with kitchen twine.
Place saucepan over medium heat and add heavy cream. Place satchel into saucepan along with heavy cream. Bring to a simmer. Once cream is simmering, remove satchel from the cream. Turn off heat.
In mixing bowl with granulated sugar, whisk in egg yolks until combined. Slowly pour simmering cream into the egg mixture, a little at a time. Continue to whisk together, add ground cinnamon and nutmeg.
Transfer cream mixture into ramekins. Place ramekins into shallow baking dish. Bake crémes using a Bain-marie (water bath) at 35-45 minutes. Crémes should be slightly set when ready.
Remove from oven and allow crémes to cool to room temperature, then place in the refrigerator.
Once ready to serve, remove from the refrigerator. Cover the surface of each créme with a thin layer of granulated sugar. Use small torch, to brûlée the top and caramelize the sugar.
For Gingerbread Cookies:
In a large bowl, whisk together flour, baking soda, salt and spices until combined. Set aside.
In a large separate bowl, using either a hand or stand mixer, cream together butter and brown sugar on medium speed until combined and mixture is fluffier in texture. Add egg to the mixture. Mix batter until fully combined, but be careful not to over mix. Add vanilla extract. Add molasses. Add the flour mixture.
Once dough is combined, wrap it in plastic and chill in refrigerator for 1 hour (up to 2 days).
Preheat oven to 350F. Line cookie sheet with parchment paper or nonstick liner.
On a generously floured surface, roll out dough about ¼ inch thick. Cut out gingerbread people with cookie cutters. Brush off excess flour. Transfer cut out cookies onto prepared baking sheets.
Bake cookies for about 10-12 mins, until desired softness of cookies has been achieved.
Allow cookies to cool completely to room temperature. Once cookies have cooled. Frost and decorate them with royal icing and sprinkles!
Devour and enjoy your créme brûlée with your gingerbread cookies!
