Recipe #3
From The North Pole Confectionery
Millie Ashford’s Gingerbread Crème Br?lée Cups
(A super easy version!)
Hey there! It’s Hattie one more time! This is the dessert that nearly made me overlook a murder suspect—it’s THAT good!
Millie Ashford from North Pole Confectionery shared this recipe with me after I promised not to arrest her for homicide (long story).
The combination of creamy pudding and crunchy gingersnaps is so divine, it could make you forget about Christmas light strangulations.
Just remember: moral flexibility regarding murder suspects is temporary, but this dessert is forever delicious!
Happy crème br?lée making and Merry Christmas! Sweet justice!
Ingredients:
1 box (3.4 oz) instant vanilla pudding mix
2 cups cold milk
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1 sleeve gingersnap cookies
crushed 1/4 cup brown sugar
Instructions:
Prepare pudding according to package directions using the 2 cups of milk.
Whisk in ginger and cinnamon until well combined.
Layer pudding and crushed gingersnaps in individual cups or glasses.
Refrigerate for at least 2 hours.
Just before serving, sprinkle brown sugar on top and place under broiler for 1-2 minutes until sugar caramelizes.
Serve immediately for that authentic crème br?lée crack!