Gingerbread Crème Caramel “Brûlé”
Time: 20 min + 3h resting time — Difficulty:★★☆ — Portions: 4-6 — @cheftosca
Preparation:
Make the caramel sugar
1. Spread the sugar evenly on a baking tray lined with baking paper.
2. Bake at 160°C for about 15 minutes, until the sugar melts and turns into a deep caramel colour.
3. Remove from the oven and let it cool completely until hard. 4. Break into pieces and blend in a mixer until you obtain a fine, sugar-like powder. Set aside.
Prepare the gingerbread cream
1. In a saucepan, combine all the base ingredients, including the cornstarch slurry.
2. Heat gently over medium heat, whisking constantly, until the mixture thickens to a smooth, creamy consistency.
3. Pour into individual bowls, ramekins, or for a playful twist, into a tart mould.
4. Place in the fridge and let it cool completely until fully set.
Brûlée & serve
1. Once set, remove from the fridge.
2. Sprinkle a thin layer of caramel sugar at the bottom, brûlée it with a kitchen torch.
3. Carefully turn the dessert out, sprinkle more caramel sugar on top, and brûlée again until golden and crackly.
4. Serve immediately
Ingredients:
-For the base
. 1 pack Yellow Sunshine Lupi nature (approx. 150 g)
. 200 g New Roots La Cooking Cream
. 200 g plant-based milk
. ½ tsp cinnamon
. ¼ tsp ginger powder
. ¼ tsp cardamom
. ¼ tsp vanilla powder
. 70 g maple syrup
. Cornstarch slurry: 20 g cornstarch + 40 g water
- For the caramel sugar
. 60 g sugar
A brand by new roots © 2025