Main INGREDIENTS
- Dairy
Ingredients
Method
Ingredients
Crème Brûlée
- 500g whipping cream
- 100g full cream milk
- 1 teaspoon vanilla bean paste
- 1 teaspoon ginger powder
- 1 teaspoon ground cinnamon
- ½ teaspoon mixed spice
- 115g free-range egg yolks
- 80g golden caster sugar
Gingerbread Stars
- 440g cake flour
- 1 teaspoon bicarbonate soda
- 1 tablespoon ground ginger
- 1 tablespoon ground cinnamon
- ½ teaspoon mixed spice
- 140g salted butter, room temperature
- 150g dark brown sugar
- 200g molasses
- 1 free-range egg
- 1 teaspoon vanilla
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Method
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1For the gingerbread stars: in a large bowl, sift together the cake flour, bicarbonate of soda, ground ginger, ground cinnamon, and mixed spice. In the bowl of an electric stand mixer fitted with the paddle attachment, beat the butter and dark brown sugar until light and fluffy. Add in the molasses, egg, and vanilla extract and beat until well combined. Gradually add the dry ingredients and mix until a dough forms. Wrap in cling film and refrigerate for 1 hour.
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2Preheat the oven to 180°C / Gas Mark 4. Roll out the dough on a lightly floured surface to about 5mm thickness. Using a cookie cutter, cut out star shapes. Place the gingerbread stars on a baking tray lined with parchment paper. Bake for 8–10 minutes, or until golden brown. Once baked, transfer to a wire cooling rack.
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3For the Crème Brûlée: Preheat your oven to 110°C / Gas Mark 2. Place four Le Creuset Mini Cocottes or Ramekins in a Le Creuset Square Stainless Steel Roaster.
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4In a saucepan, combine the whipping cream, full cream milk, vanilla bean paste, ginger powder, ground cinnamon, and mixed spice. Whisk to combine. Heat over medium heat, stirring occasionally, until it reaches a gentle simmer. Do not boil. Remove from heat and let it infuse for 5 minutes.
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5In a bowl, whisk the egg yolks and golden caster sugar together until pale and slightly thickened. Gradually pour the warm cream mixture into the egg mixture, whisking constantly to prevent scrambling. Strain the mixture through a fine sieve to ensure a smooth texture. Divide the custard evenly among the Mini Cocottes. Blow torch any bubbles on the surface.
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6Pour hot water into the Le Creuset Square Stainless Steel Roaster until it reaches halfway up the sides of the Cocottes (this creates a water bath for even baking). Bake for 1 hour or until the custard is just set but still slightly wobbly in the centre. Remove the Cocottes from the water bath and let them cool to room temperature.
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7Refrigerate for at least 4 hours, preferably overnight. Before serving, sprinkle a thin, even layer of caster sugar over each custard. Use a blowtorch to caramelise the sugar until golden and crisp. Serve with the gingerbread stars and enjoy.
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