{"id":91275,"date":"2009-12-20T20:45:09","date_gmt":"2009-12-21T01:45:09","guid":{"rendered":"http:\/\/www.diabetesforums.com\/forum\/recipes\/46860-gingerbread-creme-brulee.html"},"modified":"2009-12-20T20:45:09","modified_gmt":"2009-12-21T01:45:09","slug":"gingerbread-creme-brulee","status":"publish","type":"post","link":"https:\/\/mereja.media\/index\/91275","title":{"rendered":"Gingerbread Creme Brulee"},"content":{"rendered":"<div>The aroma of gingerbread evokes my strongest memories of Christmas. Those wonderful houses with stout walls of spicy gingerbread decorated with colorful candies and frosting. Children mesmerized with wide eyed wonder, their mouths agape as they inspect every inch. The aroma of gingerbread flooding the house, happiness and warmth, that&#8217;s gingerbread. And those wonderful spices of gingerbread. Cinnamon, nutmeg, allspice, ginger with the rich smell of molasses. One of my happiest gingerbread moments was building a beautiful gingerbread house with my daughter when she was young. Her lilting laughter and lip smacking, candy eating, sticky little fingers adorning the house with as many decorations as she ate. I have tried to capture all of that in this dessert recipe for you. A creamy and very rich brulee that&#8217;s not for the faint of heart, filled with those wonderful holiday spices. I hope you enjoy.<\/p>\n<p><u><b><\/p>\n<div align=\"center\">Gingerbread Creme Brulee<\/div>\n<p><\/b><\/u><\/p>\n<p><u>Ingredients:<\/u><\/p>\n<p>1 1\/2 cups heavy cream<br \/>\n1\/2 cup whole milk<br \/>\n1\/2 tsp. each cinnamon, allspice, nutmeg and ginger<br \/>\n1\/4 tsp. white pepper<br \/>\n1 Tbsp. molasses<br \/>\n4 egg yolks<br \/>\n1\/2 cup Splenda + 4 tsp. for topping<br \/>\n1 tsp. vanilla extract<\/p>\n<p>Preheat oven to 300&#8242;<\/p>\n<p>Pour the heavy cream and milk in a medium saucepan. Stir in the cinnamon, allspice, nutmeg, ginger and molasses. Heat until the mixture just bubbles, stirring occasionally. Remove from heat and set aside.<\/p>\n<p>In a large bowl, whisk the egg yolks with the Splenda and vanilla extract until smooth. While whisking, slowly pour in the warm cream mixture a tablespoon at a time. After a few additions pour in the rest of the cream mixture while whisking continuously. Pour the mixture through a strainer into a large measuring cup for easy pouring. Pour 1\/2 cup of the mixture into each of five ramekins or other small oven safe custard cups. Place the cups in a large roasting pan and pour hot water in until it is about halfway up the sides of the ramekins. Bake for about 25 to 35 minutes until the custard is just about set but still jiggles in the center a little. Carefully remove the ramekins and place on a rack to cool. Refrigerate at least 6 hours but overnight is best. <\/p>\n<p>Before serving sprinkle the tops of each custard with about 3\/4 tsp. of the remaining Splenda. Place the ramekins on a sheet pan about 6 inches under the broiler for about 2 minutes. Watch carefully so they do not burn. If you have a small, hand held kitchen torch now is the time to use it instead of the broiler. <\/p>\n<p>Nutrition Facts<br \/>\n5 Servings<br \/>\nAmount Per Serving<br \/>\nCalories 316.8<br \/>\nTotal Fat 30.8 g<br \/>\nSaturated Fat 18.2 g<br \/>\nPolyunsaturated Fat 1.6 g<br \/>\nMonounsaturated Fat 9.4 g<br \/>\nCholesterol 264.1 mg<br \/>\nSodium 44.9 mg<br \/>\nPotassium 164.6 mg<br \/>\nTotal Carbohydrate 10.2 g<br \/>\nDietary Fiber 0.1 g<br \/>\nSugars 3.7 g<br \/>\nProtein 4.4 g<\/div>\n","protected":false},"excerpt":{"rendered":"<p>The aroma of gingerbread evokes my strongest memories of Christmas. Those wonderful houses with stout walls of spicy gingerbread decorated with colorful candies and frosting. Children mesmerized with wide eyed wonder, their mouths agape as they inspect every inch. The aroma of gingerbread flooding the house, happiness and warmth, that&#8217;s gingerbread. And those wonderful spices [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7],"tags":[],"class_list":["post-91275","post","type-post","status-publish","format-standard","hentry","category-news"],"_links":{"self":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/posts\/91275","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/comments?post=91275"}],"version-history":[{"count":0,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/posts\/91275\/revisions"}],"wp:attachment":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/media?parent=91275"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/categories?post=91275"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/tags?post=91275"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}