Gingerbread Crème Brûlée
1 cup Gingerbread Latte or Pumpkin Spice Flavor NESTLÉ
COFFEE-MATE Liquid Coffee Creamer
1 cup heavy whipping cream
1/8 teaspoon salt
5 large egg yolks
1 teaspoon vanilla
5 tablespoons light brown sugar
oven to 350° F.
PLACE Coffee-mate, cream, granulated sugar and salt in
medium saucepan. Cook over medium heat, stirring occasionally, for 4 to 5
minutes or until sugar is dissolved. Beat egg yolks in medium bowl; gradually
whisk cream mixture into egg yolks. Stir in vanilla extract.
into five 6-ounce custard cups. Place cups in 13 x 9-inch baking pan; fill pan
with hot water to 1-inch depth. Loosely cover with foil.
BAKE for 1 hour,
10 minutes or until gently set in center. Remove to wire rack to cool slightly.
Refrigerate for several hours or overnight.
PREHEAT broiler. Sprinkle
each crème brûlée evenly with brown sugar. Broil for 2 minutes or until sugar is
melted and caramelized. Refrigerate for 30 minutes or until topping hardens.
Prep Time:10 minutes
Total Time:296 minutes
permission from Nestle and meals.com
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