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Categories:
flour ground cinnamon ground ginger pumpkin pie spice egg baking soda honey unsalted butter egg yolks sugar heavy cream vanilla bean
Viewed: 83 - Published at: a year agoIngredients
- 1 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon pumpkin pie spice
- 1 teaspoon grated nutmeg freshly
- 1 egg
- 1 teaspoon baking soda
- 4 tablespoons honey
- 5 1/2 tablespoons unsalted butter
- 4 egg yolks
- 1/4 cup granulated sugar plus extra for sprinkling
- 2 1/2 cups heavy cream
- 1/2 vanilla bean split, seeds scraped out
Method
- Preheat oven to 325°F. Line a 12x9 inch jelly roll pan with parchment paper. Arrange 8 ramekins in a deep baking tray.
- Sift together flour, spices and a pinch of salt. Whisk in egg, 1/2 cup water and baking soda. Gently heat honey and butter until melted then mix in. Transfer to prepared pan and bake for 15 mins, until golden brown and springy to the touch. Let cool.
- For the creme brulee, whisk together egg yolks and sugar until thick and pale. Bring cream, vanilla bean seeds and vanilla bean to a boil then slowly whisk 1/4 cup into eggs to temper. Whisk in remaining cream then return to saucepan and cook over medium heat, stirring constantly with a wooden spoon, until custard thickens and coats the back of the spoon.
- Cut gingerbread into cubes. Distribute between 8 ramekins then pour hot custard over top. Let cool to room temperature then chill overnight.
- Sprinkle sugar over top of custards and use a small culinary blowtorch to caramelize sugar.
