Here’s what to do with the remains of a gingerbread loaf. I strongly suggest investing in a small blowtorch-domestic grills don’t give out sufficient heat to melt the sugar for the brûlée topping without heating the custard.
- 5 egg yolks
- 60g caster sugar plus 6 tablespoons for the topping
- 500ml double cream
- 75g gingerbread (e.g. McVities)
- Heat the oven to 120˚c, fan oven 100˚c, mark ½ . Place the egg yolks and caster sugar in a bowl and whisk until light and fluffy. Pour the cream into a saucepan and add the crumbled gingerbread. Over a low heat bring to just below boiling point. Pour over the egg yolks and beat well.
- Ladle the mixture into 6 ramekins. Fill a roasting tin a third full of boiling water. Carefully place the ramekins in the tin and place in the oven. Cook for 40-45 minutes until the creams are just set but still wobbly in the centres. Lift the ramekins out of the water and leave to cool. Chill in the fridge for at least 3-4 hours.
- Just before serving sprinkle a tablespoon of sugar over each ramekin and heat with a blowtorch until the sugar melts and turns a golden caramel colour. Leave for a couple of minutes to harden then serve.