Gingerbread Crème Caramel “Brûlé”
@cheftosca
A cosy, gently spiced dessert that feels festive, nostalgic, indulgent and is naturally protein-rich. Smooth and custard-like with a light, balanced sweetness, it’s comforting without being heavy.
Medium
20 min
4
Ingredients
For the base
- 1 pack Yellow Sunshine Lupi nature (approx. 150 g)
- 200 g New Roots La Cooking Cream
- 200 g plant-based milk
- ½ tsp cinnamon
- ¼ tsp ginger powder
- ¼ tsp cardamom
- ¼ tsp vanilla powder
- 70 g maple syrup
- Cornstarch slurry: 20 g cornstarch + 40 g water
For the caramel sugar
- 60 g sugar
Instructions
Make the caramel sugar
- Spread the sugar evenly on a baking tray lined with baking paper.
- Bake at 160°C for about 15 minutes, until the sugar melts and turns into a deep caramel colour.
- Remove from the oven and let it cool completely until hard.
- Break into pieces and blend in a mixer until you obtain a fine, sugar-like powder. Set aside.
Prepare the gingerbread cream
- In a saucepan, combine all the base ingredients, including the cornstarch slurry.
- Heat gently over medium heat, whisking constantly, until the mixture thickens to a smooth, creamy consistency.
- Pour into individual bowls, ramekins, or for a playful twist, into a tart mould.
- Place in the fridge and let it cool completely until fully set.
Brûlée & serve
- Once set, remove from the fridge.
- Sprinkle a thin layer of caramel sugar at the bottom, brûlée it with a kitchen torch.
- Carefully turn the dessert out, sprinkle more caramel sugar on top, and brûlée again until golden and crackly.
- Serve immediately
Smooth creaminess
La Cooking creates a rich, silky base for this crème, delivering a smooth creaminess that complements its spiced notes.
Perfect for dinner parties, festive tables, or whenever you want a little sunshine on a spoon.
@cheftosca
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