Lindt Fall Recipe Contest: 2nd Prize Winner

Our second place winner is Julie H. of Las Vegas, Nevada for her submission of Dark Chocolate Gingerbread Creme Brulee With White Chocolate Cream.

This festively spicy recipe includes nutmeg, clove, cinnamon and ginger combined with Lindt Excellence’s 70% Cocoa bar and Lindt Classic Recipe White Chocolate Bar.

Well done Julie!


  • 1 1/2 cups heavy cream
  • 1 1/2 cups half and half
  • 6 ounces Lindt Excellence 70% Cocoa Dark Chocolate, chopped
  • 8 large egg yolks
  • 1/2 cup dark brown sugar, packed
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 tablespoon molasses

For the White Chocolate Cream:

  • 3 ounces Lindt Classic Recipe White Chocolate, chopped
  • 3/4 cup heavy cream, divided
  • 7 tablespoons sugar, divided

Optional garnish: Candied ginger and/or shaved chocolate


  1. Preheat the oven to 300F degrees.
  2. In a medium saucepan, bring the cream and the half and half to a low boil.  Reduce the heat to low, add the chopped dark chocolate, and whisk until smooth. Turn off the heat.
  3. In a large bowl, whisk together the egg yolks, brown sugar, cinnamon, ginger, nutmeg, cloves, and molasses.
  4. Gradually add the hot chocolate mixture, whisking constantly.
  5. Return the mixture to the saucepan and place over medium heat.
  6. Cook for one minute more, whisking constantly.
  7. Strain the mixture into a heatproof bowl.
  8. Divide the mixture among six 6-ounce ramekins set in a large baking pan with deep sides.
  9. Carefully add enough hot water to the pan so that it reaches halfway up the sides of the ramekins.
  10. Bake until the custard is set, 40-50 minutes.
  11.  Carefully remove the ramekins from the water and chill until very cold, at least 3 hours or overnight.

For the White Chocolate Cream:

  1. Place the white chocolate and 1/4 cup of the heavy cream in a microwaveable bowl.
  2. Microwave the bowl on high for 20 second intervals, stirring after each interval, until the mixture is smooth. Set aside to cool to room temperature.
  3. Beat the remaining 1/2 cup heavy cream with an electric mixer until soft peaks form.
  4. Add 1 tablespoon of the sugar, and continue to beat the cream until stiff peaks form.
  5. Carefully fold the whipped cream into the white chocolate mixture.
  6. Cover and chill until ready to serve.
  7. Preheat the broiler.
  8. Sprinkle the top of each ramekin with 1 tablespoon of the remaining sugar.
  9. Keeping a close eye on the tops, broil the ramekins until the sugar caramelizes and turns golden brown, about 3 minutes.
  10. Allow the ramekins to sit for 5 minutes.
  11. Place a dollop of the white chocolate cream on top of each crème brulee and serve! (Optional: Garnish with candied ginger and/or shaved chocolate.)

Recipe serves 6

  • Anonymous

    Souffle’s with warm or cool  chocolate in a elegant dessert known famously!