Chef Albert’s autumn twist on Creme Brule is sure to be a hit at any holiday gathering.  Don’t forget the blow torch when planning to make this special dessert at home.




For Gingered Crème Brule


  • 2 quarts heavy cream
  • 12 oz granulated sugar
  • 2 oz cornstarch
  • 12 yolks
  • 1 vanilla bean, split
  • 2 tsp ground ginger


Place the heavy cream and the vanilla bean in a heavy bottomed saucepan. Bring to a boil. Mix the cornstarch, ground ginger and sugar in a bowl using a whisk and gradually add the egg yolks, and mix until smooth. Slowly add about one-third of the hot cream to the egg mixture while whisking rapidly. Pour the tempered egg mixture back into the remaining cream. Place over medium heat and cook, stirring constantly, until the mixture comes  to a thickens. Remove the vanilla bean and pour custard over the pumpkin bread pudding. Let it cool slightly then refrigerate. To serve, sprinkle crystallized sugar on top and caramelize the sugar with the blowtorch.