An innovative take on the traditional gingersnap cookie, this creamy dessert is topped with a crunchy sugar crust and a drizzle of both cinnamon caramel and ginger-spiced cream.


  • Gingersnap Crème Brûlée

  • Butter, for coating

  • 2 cups almond milk

  • 1 cup heavy cream

  • 25 gingersnaps, coarsely crushed

  • 1 piece McCormick Vanilla Beans, split in half lengthwise and seeds scraped

  • ½ tsp McCormick Ground Ginger

  • 6 egg yolks

  • ½ cup granulated sugar

  • ¼ cup raw sugar

  • Caramel Drizzle

  • ½ cup Aeroplane caramel topping

  • ¼ tsp McCormick Ground Cinnamon

  • Ginger-Spiced Cream

  • ½ cup sour cream

  • 2 tbs heavy cream

  • 1 tbs almond milk

  • 1 tbs granulated sugar

  • ¼ tsp McCormick Ground Ginger

  • Pinch coarse McCormick Sea salt, ground


  • 1.

    Lightly coat 10 (150ml) ramekins or shallow fluted dishes with butter. Place in shallow roasting pan. Set aside.

  • 2.

    For the Gingersnap Crème Brûlée, place almond milk, heavy cream and gingersnaps in blender container; cover. Blend on medium speed until smooth. Add seeds from vanilla bean and ginger; mix well. Pour into medium saucepan on medium heat. Bring to simmer, stirring constantly.

  • 3.

    Beat egg yolks and granulated sugar in large bowl with wire whisk until pale yellow. Gradually whisk in hot almond milk mixture. Strain through fine strainer or cheesecloth. Pour into ramekins, filling each about ½ full. Carefully pour enough hot water into roasting pan to come halfway up sides of ramekins.

  • 4.

    Bake in preheated 165ºC oven for 25 to 30 minutes or until custards are almost set in center. Cool custards in water bath. Remove from water bath. Cover each custard with plastic wrap. Refrigerate for at least 4 hours or overnight.

  • 5.

    Sprinkle 1½ tsp of raw sugar evenly over each custard. Holding a hand-held torch 10cm from the sugar, lightly brown the sugar using a slow even motion. Remove the flame just before desired degree of browning is reached, as the sugar will continue to brown for a few seconds. Let stand 2 minutes to allow topping to harden.

  • 6.

    Meanwhile, for the Caramel Drizzle, mix all ingredients in small bowl. Set aside. For the Ginger-Spiced Cream, beat all ingredients in medium bowl with electric mixer on medium speed until soft peaks form and mixture holds its shape. Top each crème brûlée with Ginger-Spiced Cream and Caramel Drizzle.

Nutritional information

Nutritional analysis per serving (10 servings)

  • Energy 1020kj
  • Fat Total 33g
  • Saturated Fat 13g
  • Protein 9g
  • Carbohydrate 174g
  • Sugar 94g
  • Sodium 755mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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