Gingerbread Crème Brûlée
- 1 cup Gingerbread Latte or Pumpkin Spice Flavor NESTLÉ
COFFEE-MATE Liquid Coffee Creamer
- 1 cup heavy whipping cream
- 1/3 cup
- 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.
- POUR mixture
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.
Makes: 5 Prep Time:10 minutes Total Time:296 minutes
permission from Nestle and meals.com
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