Thank you to my friends at Celestial Seasonings for sponsoring this post
and the tasty Maple Gingerbread Pots de Crème recipe within it!
You know what just screams the holidays to me? Gingerbread. It’s one of my favorite seasonal flavors, and I enjoy it this time of year in everything from drinks to baked goods.
I recently realized I didn’t actually have any gingerbread-related recipes here on the blog, though – blasphemy! Time to change that. Let’s mix it up from the standard cookies though, shall we? Introducing: Maple Gingerbread Pots de Crème. Have you heard of pot de crème before? It’s a French dessert, very similar to custard, but a bit looser. The name translates to “pot of cream.” Fun, right?
My variation on these cute desserts feature my current favorite holiday tea, which is Gingerbread Spice. (Matt’s favorite, in case you are wondering, and my runner up, is Candy Cane Lane – although Sugar Cookie Sleigh Ride is pretty epic as well.)
These pots de crème are easy to throw together, and make a super cute (and refined flour/refined sugar free) dessert for a holiday party! The gingerbread flavor is unexpected and festive, and pairs well with the sweet maple syrup.
If you like, serve them with a dollop of whipped cream for garnish, which will offer a nice contrast to the sweet, spicy custard. I used this recipe for coconut whipped cream, sweetened with 2 tablespoons maple syrup.
I hope you love them, too! Here’s the recipe. 🙂
- 1 & 1/2 cups milk (2% or whole)
- 1/2 cup pure maple syrup
- 2 Celestial Seasonings Gingerbread Spice tea bags
- 4 egg yolks
- 1 teaspoon vanilla extract
1. Preheat the oven to 300 degrees F.
2. Combine milk, maple syrup, and tea bags in a pot over medium heat. Bring to a simmer, then remove from heat. Allow to cool for 15 minutes, then remove the tea bags.
3. Place the egg yolks and vanilla extract in a large bowl. Pour the milk mixture into the egg yolks very slowly while whisking constantly to avoid curdling the egg yolks. Once all the milk is incorporated, divide the mixture into four 8 oz jars or ramekins.
4. Place the jars in a shallow baking dish, then fill the dish with hot water until it reaches halfway up the sides of the jars. Cover the dish with foil and bake for 50-60 minutes, or until the custard is set and barely jiggles when shaken.
5. Remove the jars and place in the fridge, uncovered, until cool. Serve when cold or cover with a lid and keep in the fridge for up to 3 days. Enjoy!
What’s your favorite gingerbread-related food/recipe?
Here are a few other fun Celestial Seasonings tea-inspired holiday recipes for you to check out: