We love this dessert – the recipe for ginger creme brulee is easy, and prepared without sugar and with a special mix of spices we have prepared, it will become your favorite dessert during the winter months, and more.
Aroma of cinnamon, ginger and nutmeg – sounds tempting, right?
Let’s start preparing the dessert.
Recipe for ginger creme brulee
Preparation time: 40 minutes
Nutritional value per serving: 3 g carbohydrates, 6 g protein, 28 g fat, 286 calories
- 4 eggs, only the yolks
- 425 ml liquid whipping cream, with at least 35% fat
- 2 tsp pumpkin spice
- 2 tablespoons erythritol
- ¼ tsp vanilla extract
- Pumpkin spice, for serving
To prepare pumpkin spice, mix:
- 3 tbsp cinnamon powder
- 2 tsp ground nutmeg
- 2 tsp ginger powder
- 1 tsp garlic powder
- 1 tsp ground allspice
- Several berries of your choice for decoration
Execution of the recipe for ginger creme brulee:
- Preheat the oven to 180 ° C. Prepare 6 porcelain bowls for creme brulee, with a volume of about 120 ml, as well as a deeper pan.
- Separate the egg whites from the yolks. Put the yolks in a medium-sized bowl and beat them. You can store the egg whites in an airtight container in the refrigerator for another recipe.
- In a suitable bowl, small saucepan or pan, pour the cream, add the pumpkin spice, erythritol and vanilla extract.
- Stir on high heat and when the mixture starts to boil, immediately remove from the heat.
- Gradually add from the warm mixture to the beaten yolks, stirring constantly, until a homogeneous mixture.
- Arrange the bowls in the pan and fill each of them with the mixture. Pour water into the pan until it reaches the middle of the bowls. The water helps the cream to cook slowly and evenly, for a creamy and smooth taste.
- Bake on the middle rack for about 25-30 minutes, or until a golden crust forms at the corners of the bowls and the center is semi-jelly.
- When they are ready, take them out of the pan and leave to cool.
Enjoy your ginger creme brulee hot or cold, sprinkled with pumpkin spice and a few berries of your choice for decoration.
Have you used allspice before?
Allspice is a spice with a complex odor – its aroma and taste are something between cinnamon, cloves and nutmeg, but more peppery.
Allspice is not a mixture of spices, but a dried fruit of the plant Pimenta dioica. The crop is harvested green and dried in the sun, and when dry, they turn brown and look like large peppercorns. You can find it on the market as whole grains or ground.
A culinary trick: take allspice and grind it just before use – the aroma and taste are many times more saturated.
Allspice is one of the most important spices in Jamaican cuisine and is used mainly in the preparation of meat, marinades or curries. But, as you will see from the recipe for ginger creme brulee, it perfectly complements some desserts.