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Williams Sonoma

Vanilla-Ginger Crème Brûlée

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Preparation info
  • Serves

    6

    • Difficulty

      Easy

Appears in
Gluten-Free Baking
Gluten-Free Baking

By Kristine Kidd

Published 2015

  • About

Silky and crunchy, crème brûlée was my requested birthday dessert when I was a teenager. This one is based on my mom’s creamy, vanilla-spiked recipe, with the addition of chewy nuggets of crystallized ginger. I like to nearly burn the sugar for a wonderfully crunchy topping.

Ingredients

  • 2 cups (16 fl oz/500 ml) heavy cream
  • ¼ cu

Method

  1. Preheat the oven to 300°F (150°C). Place six ¾-cup (6-fl oz/

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