Vanilla flavoured creme brulee with gingerbread

Published on 07/19/2013

  • Vanilla flavoured creme brulee with gingerbread

• 8 egg yolks
• 25 cl cream
• 25 cl milk
• 4 slices of gingerbread
• 1 vanilla pod vanilla bourbon “Vanille & Découverte”
• 60 gr vanilla sugar “Vanille et Découverte”
• 2 tablespoons brown sugar for the sugar layer on top

• Cut the vanilla pod in the longitudinal direction in half and scrape out the vanilla seeds. Mingle these seeds, together with the pod that is adding extra taste, in the mixture of milk and cream. Stir over medium heat, it doesn’t have to cook.
• Beat the egg yolks with the guard and add the vanilla sugar. Pour the warm mixture of milk and cream in the mixture of egg yolks and sugar, stirring all the time. Remove the vanilla pods. Cool down in the refrigerator.
• Preheat the oven to 90 ° c.
• Cut the gingerbread into small cubes and divide them over the dishes (heat proof). Fill up the dishes with the egg mixture and place them in the oven. Bake the creams in the oven for about 30 min . Check the firmness by shaking with the dishes.

Sugar layer on top :
Sprinkle a fine layer of brown sugar on the surface of each crème brulee. Melt the sugar by using the gas burner or putting the dishes with cream a few minutes under the warm grill. The sugar should melt, the layer should be crispy but not burn!