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Gingerbread Creme Brulee with Cinnamon Spice Whipped Cream

Featuring Wolf Convection Steam Oven and Wolf Induction cooking

Makes: 4-6 Servings


● 2 cups heavy cream
● 5 tbsp granulated sugar, divided
● 4 large egg yolks
● 1 tbsp molasses
● 1 tsp vanilla bean paste or vanilla extract
● ¾ tsp ground cinnamon
● ¾ tsp ground ginger
● ½ tsp ground cloves
● ½ tsp ground nutmeg
● Pinch of kosher salt
● 4 tbsp granulated sugar


● 1 cup heavy cream
● 2 tbsp powdered sugar
● 1 tsp ground cinnamon
● ¼ tsp ground nutmeg


Preheat oven to 300°F bake mode; heat water in a pot for bain marie. Place four 1/2-pint mason jars or 6 ounce ramekins in roasting pan. Alternatively, preheat Wolf Convection Steam Oven on 200°F Steam mode. Place 6-8 oz ramekins on perforated pan. In small saucepan, heat cream and 3 tablespoons sugar over medium heat 6 to 7 minutes until cream just starts to bubble around edges of pan (do not bring to a full boil). Manwhile, in large bowl, whisk egg yolks, molasses, vanilla bean paste, cinnamon, ginger, cloves, nutmeg, salt and remaining 2 tablespoons sugar until well combined. While whisking, use ladle to slowly add 3 ladlefuls of hot cream mixture to egg mixture. Gradually whisk in remaining cream mixture. Strain through fine mesh strainer. Divide custard mixture between jars; place roasting pan in oven. Add enough
boiling water to come halfway up sides of the ramekins. Bake 35 to 40 mins or until custards are just set (they should tremble slightly in the middle, but be set on outer edges). Alternatively, place mixture in ramekins and steam for 35 minutes. Carefully transfer ramekins to cooling rack; let stand 30 minutes. Cover with plastic wrap and chill at least 4 hours or up to 2 days before serving. To serve, sprinkle about 1 tablespoon sugar over each custard. Using blowtorch, caramelize top of each custard until sugar bubbles and turns brown (this can also be done under a broiler).


Beat ingredients in the bowl of a stand mixer fitted with a whisk attachment or with a hand mixer until stiff peaks form. Place over the top of Creme Brulee. Sprinkle with cinnamon for garnish.