Salted Gingerbread Pots de Creme
Salted Gingerbread Pots de Creme. That’s really all I can say about this.
Wait, fine no. I guess I can’t just drop that there and walk away. A rich, silky custard with gingerbread spices, sea salt and crushed gingerbread cookies deserves more than a one liner. So here’s the detail:
Pots de creme is just a fancy name for baked custard – cream and egg yolks whipped together and cooked in ramekins. This gingerbread pots de creme combines seasonal flavors of ginger, cinnamon and nutmeg with butterscotch and bourbon with a dash of smoky sea salt to come together in a silky, creamy and perfectly spiced custard. It’s really as good as it sounds and even easier to make. Trust me when I say you will LOVE it as much as we did.
Now that you know more about these pots de creme, can we talk about what to get a baby for Christmas? And yes, I am one of those people who still need to shop although I did most of our family last weekend. But back to the baby… what do you mamas get your babies for their first Christmas? Baby E is 5 months old and right now doesn’t do much so I should be thinking ahead right? I need some ideas please. THANK YOU!
Back to the dessert > these pots de creme are the perfect last minute holiday dessert to whip up. Even if you are not entertaining this week, you need them in your winter line up.
- 1 ½ cups heavy whipping cream
- ¼ cup dark brown sugar
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground cloves
- dash of nutmeg
- 2 tablespoons turbinado sugar
- 4 large egg yolks
- 1 teaspoon vanilla extract
- 2 tablespoons bourbon
- Whipped cream
- Coarse Sea Salt
- Crushed gingerbread men cookies
- Heat oven to 300 degrees F. Prepare six 4-ounce ramekins or four 6-ounce ramekins.
- In a small saucepan, bring the cream, sugar, salt and spices to a slow simmer over medium heat.
- In a medium saucepan, combine the turbinado sugar with 6 tablespoons water. Bring to a boil over medium heat and let sugar melt and solution turns brown, about 5 minutes. Remove from heat and carefully add the hot cream mixture to it, whisking constantly. The mixture will bubble.
- In a large bowl, whisk together the egg yolks, vanilla extract and bourbon. Gradually add the hot cream mixture into the eggs while constantly mixing.
- Pour the custard into the prepared ramekins or mason jars. Place the ramekins into a large baking pan and pour hot water into the baking pan, about half way up the sides of the ramekins.
- Bake custards until they set around the edges but still jiggly in the center, about 40 minutes.
- Remove from water bath and move ramekins to a cooling rack. Let cool completely before chilling for at least an hour or two.
- When ready to serve, top with whipped cream, a sprinkling of sea salt and crushed gingerbread men cookies.