Crème brûlée with gingerbread
For 4 persons
Preparation time : 15 mn
Cooking time : 1h
- 50 g gingerbread
- 40 cl single cream
- 5 cl full cream milk
- 4 egg yolks
- 1 egg
- 80 g sugar
- 50 g brown sugar
Heat the milk and single cream together in a saucepan until boiling. Briskly whisk the egg yolks, whole egg and sugar. Add this mixture to the pan with the previously crumbled gingerbread.
Pour the mixture into ramekins and cook in a bain-marie in the oven (gas mark 3/4, that is approx. 100°C) for about one hour.
Once cooked, leave the ramekins to cool then refrigerate.
Prior to serving, sprinkle the very cold crèmes brûlées with brown sugar and grill for 2 to 3 mins at 250°C. Your crème brûlées are ready to be enjoyed!
