A decadent twist on a French classic, this mulled wine crème brulee is silky, rich and delicious. Made with gingerbread cookie crust, creamy, silky-smooth mulled wine filling and boozy fruit. Festively decorated with royal icing cookies with snowflakes.
The perfect winter Creme Brulee Tart
Winter is the perfect season to indulge in delicious treats that make us feel warm and fuzzy inside. From hints of mulled wine, to alcohol-rich fruit, this creme brulee tart will hit all the sweet spots! The gingerbread cookie crust pairs beautifully with the filling, giving it a much-needed crunch.
Are you a big fan of alcoholic pastry? Try my Churros Cookies with Spiced Booze Filling or my Mascarpone Frosting with Baileys Irish Cream.
How to make gingerbread cookie crust
He says nothing ‘winter’ like a decadent gingerbread cookie. Deep molasses produces a wonderfully tangy, crunchy biscuit, loved around the world.
The gingerbread crust is the same as any gingerbread cookie recipe, minus the baking soda. We want the crust to have a nice crunch, so baking soda or powder should be omitted.
Filled with mulled wine creme brulee, smooth as silk
Crème brulée is a seemingly easy recipe to follow. The ingredients are mixed together, then cooked until slightly thickened. Subsequently, the blind-baked tart is filled with the cream and everything is cooked until solidified.
What gives crème brulée its characteristic crunchy crust is the layer of caramelized sugar on top. The only way to achieve this look is to use a kitchen blowtorch (carefully!) and melt the sugar. More layers of sugar will be needed to get better coverage. It’s best to do this before serving the tart, because if left too long the sugar will start to melt.
Gingerbread cookies with snowflakes
I used the same dough to make the snowflake cookies on top. This gives a crunchy biscuit with a good snap. If you prefer a slightly softer cookie, make another half of the recipe provided below and add 1 teaspoon of baking powder.
The silkiest crème brulee tart EVER!
Let’s be honest, crème brulee is amazing. And this mulled wine flavor elevates it even more by adding subtle hints of spice. The alcohol will evaporate through cooking and cooking, but the deep red wine flavor will remain.
The filling, if cooked as directed, will be smooth, creamy and absolutely delicious. I hope you enjoy this tart with a good cup of mulled wine!
Don’t forget to share your wonderful creations with me on Instagram OR Facebook.
If you liked this recipe, you’ll love these too:
Cranberry Walnut Cake (Christmas Wreath Cake)
Churros biscuits with alcoholic filling
Strawberry Babka (Babka Wreath)
Yule Log Coconut Pandan (Pandan Crepe Cake)
Chocolate panettone cupcakes with Baileys frosting
Snowman Chocolate Truffles With Coconut
If you have tried this recipe, don’t forget to rate and comment on this recipe. I love hearing from you, so feel free to also reach out to me on social media and tag me in your posts!
Recipe
Crème Brulee with mulled wine
A decadent twist on a French classic, this mulled wine crème brulee is silky, rich and delicious. Made with gingerbread cookie crust, creamy, silky-smooth mulled wine filling and boozy fruit. Festively decorated with royal icing cookies with snowflakes.
ingredients
Gingerbread crust
- 120 G unsalted butter, softened
- 60 G dark brown sugar
- 100 G unsulfured molasses
- 400 G All purpose flour
- 2 teaspoon ground ginger
- ¼ teaspoon Allspice
- 1 teaspoon mixed spices (cinnamon, nutmeg, cloves)
- 1 Orange peel
- 1 Egg (Large
Fruit in syrup
- 150 G dried fruit (raisins/cherries)
- 30 G Red wine
- 30 G sugar
- 1 Orange peel
Crème brûlée with mulled wine
- 4 egg yolks
- 1 Egg (Large
- 60 G soft brown sugar
- ¼ teaspoon salt
- ½ teaspoon vanilla pearl paste
- 300 G heavy cream (double).
- 100 G milk
- 60 G Red wine
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon Cloves
Instructions
Gingerbread tart
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Combine the softened butter with molasses and sugar. Beat with a mixer until light and fluffy. Add the egg and vanilla and mix well. Scrape down the sides to incorporate everything evenly.
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In a separate bowl, add the flour, spices and orange zest. Mix all the ingredients until well combined. Finally add the dry ingredients to the wet ones. Mix well to combine, until you obtain a slightly sticky dough.
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Place the dough in cling film and press with your palms to flatten it. Chill the dough in the refrigerator for at least 1 hour (or overnight).
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Preheat the oven to 190°C (370°F). Take the dough out of the fridge and divide it into two parts: one ⅔ and the smaller ⅓. Place the smaller piece in the refrigerator (it will be used for the snowflake cookies).
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Sprinkle a generous portion of flour on the work surface. Roll out the larger piece of dough until it is 3-4 mm thick. Cut out a circle larger than the tart shell, about 5-6cm larger than needed. Carefully lift the cookie dough and place it in the shell. Press gently with your fingers to shape the shape and ensure a perfect fit. Trim any excess with a sharp knife. Pierce the bottom of the tart several times with a fork.
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Place the baking paper inside the tart and fill the crust with beads or rice. Cook making sure they are evenly distributed on the surface, to prevent the crust from rising. Cook for 10 minutes. Then lower the oven temperature to 150°C (300°F). Remove the baking pearls and brush the insides with egg wash to create a seal. Cook for another 5 minutes.
Crème brûlée with mulled wine
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Preheat the oven to 140°C (280°F). Place all the ingredients for the mulled wine fruit in a saucepan over medium-low heat. Stir a few times to evenly coat all the fruit in the liquid. Cook for about 5 minutes or until the liquid is absorbed by the fruit.
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In a separate bowl, whisk the egg yolks, whole egg, sugar and red wine until smooth.
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Mix the cream, milk and spices in a saucepan. Cook over medium heat until steaming (but do not let boil). Gradually add the milk mixture over the eggs, stirring constantly. Cook over low heat, stirring constantly, until slightly thickened. Remove from the heat and add the fruit in syrup.
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Pour the crème brûlée onto the tart shell halfway through cooking. To avoid spills, pour the rest of the cream into the oven, up to the edge of the tart. If there are air bubbles on the surface, remove them using a blowtorch. Bake the tart for 25 to 30 minutes or until the tart jiggles slightly in the center.
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Allow the tart to cool, then place it in the refrigerator to harden for at least 3 hours.
Caramelized coating
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To make the caramelized sugar coating, dust the surface of the tart (including the edge of the crust) with icing sugar. Gently pass a blowtorch over the sugar, passing over the entire surface. Don’t linger on one surface for too long, to avoid getting burned.
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Repeat the process two or three more times until you obtain a well caramelized surface. It’s best to do this before serving the tart, because the sugar layer could melt and lose its crunchiness.
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Decorate the tart with gingerbread cookies or other decorations (rosemary sprigs, candied peel, etc.).
Notes
- I recommend using a kitchen scale in grams for greater precision. The cups used for the conversion are standard American cups (1 cup of flour = 136 g). There are many different types of mugs around the world, which is why I highly recommend using them grams Instead.
- Mulled wine – can be replaced with any other type of alcohol, such as rum or fruit liqueur.
- Molasses – can be replaced with maple syrup or honey.
- Memorization – store in the refrigerator in an airtight container. Sugar should be added and blanched only before serving, because the caramelized layer can become soft in the refrigerator.
Nutrition
Calories: 499kcal
