A smooth, demoulded Christmas crème brûlée with warming winter spices and a crisp caramel finish.

Set Custard Base

Starting from our core Set Custard recipe using UltraGel 5, we’ve made this deliciously smooth Spiced Crème Brûlée. UltraGel 5 is designed to deliver a soft set with a light, smooth mouthfeel, perfect for creating a rich crème brûlée without the need for egg yolks or oven baking. Replacing Madagascan Bourbon Vanilla with a classic winter spice mix of nutmeg, cinnamon, ginger, and clove, this is a brilliant seasonal treat for those seeking a little lighter indulgence.

Demoulded Crème Brûlée

The cooling-set properties of UltraGel 5 give this crème brûlée a beautifully delicate yet stable texture, allowing it to be demoulded with clean edges and a flawless finish. Freed from the limitations of traditional presentation, the dessert can be plated with greater elegance and flexibility for a more modern dining experience.

The Brûlée Sugar Finish

No Crème Brûlée would be complete without its classic, cracking caramel top. We use our Brulee Sugar rather than the standard granulated sugar to ensure consistent delivery of satisfying crunch. Its pre-caramelised structure allows quick and even melting, for a reliable golden crack with minimal heat exposure, helping to preserve the integrity of the set custard underneath. 


Christmas Spiced Crème Brûlée Recipe

Makes: Approx 19-21 servings

Ingredients

  • 550g double cream
  • 400g milk
  • 80g sugar
  • 8g UltraGel 5
  • 1.5g freshly grated nutmeg
  • 1.5g ground cinnamon
  • 1g ground ginger
  • 5 whole cloves
  • 35g Brulee Sugar

Method 

In a pan, combine the cream, milk, spices and half of the sugar and heat, keeping it above 85°C.  

In a separate bowl, mix the UltraGel 5 and the remaining half of the sugar together.  

Disperse the powder mix in the pan of hot milk/cream mixture, whisking well for 1 to 2 minutes, until the powder is completely dissolved.

Strain the mix through a fine sieve and leave to cool slightly to 60-65° C.

Once cool, pour the mixture evenly into tart bands.

Let it cool further and stand undisturbed for at least 10 to 12 hours in the fridge.

When required, carefully demould and sprinkle with an even coat of Brulee Sugar.

Blowtorch or place under a salamander until caramelised. 

Notes

To achieve the correct texture and setting properties, UltraGel 5 must be heated above 85°C and boiled for 1-2 minutes to fully activate its setting properties.  

UltraGel is first mixed with sugar before being whisked into the hot dairy mixture, as this helps the powder disperse evenly and prevents lumps from forming. 

If using ground nutmeg rather than freshly grated whole, increase the weight by roughly 1.5 to 2 times the amount to account for loss of potency. 

We used our 20x60mm Smooth Tart Band by Pavoni Italia for consistency of shape, size and portioning, with approximately 50g of mixture per mould. 

Sieve the Brulee Sugar onto the dessert top for a perfectly even coating.

The Brulee Sugar amount is variable depending on the desired thickness and circumference of Brûlée surface. 

We served our Demoulded Christmas Crème Brûlée alongside roasted fruits, garnished with Pain D'Epices (Gingerbread Crumble) to home in on those staple Christmas flavours.