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
Adapated from Epicurious