Gradually add the ginger cream, whisking all the time. (I like to include the bits of ginger in the crème brûlée, but if you don’t want them, place a sieve over a measuring jug and pour the ...

Cinnamon, cardamom, ginger, and cloves give this spice blend its exquisitely warm base, freckled with nutty, floral, sweet, and peppery nuances. It's a subtle thrill woven into a richly sweet ...

Place the bain-marie into the preheated oven and cook the creme brulees for about 30-35 minutes, until set firm but still with a slight wobble. Allow to cool. You can place the brûlées in the ...

Maybe season it with pumpkin pie-type spices. Alternatively, stir in some ginger or cayenne to give it a little heat. The ...

Creme brulèe custard ... This is a soft set custard it does not set firm. To brulee: Mix caster and golden caster sugar and thickly spread (about 1⁄2 cm thick) over the custard.