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Spice Delight!

Otto's carmalized grilled dessert with chocolate, gingerbread and a whole lot of holiday spice to make it nice.

Christmas Spiced Crème Brûlée, Sweet Off The Grill

4,5 Hrs.
2 Min.

Christmas Eve! After a wonderfully festive dinner and a contemplative presentation, crown the exuberant atmosphere at the table with Otto's festive chocolate gingerbread crème brûlée. On a day that brings family together, treat your family to something sweet and special.

Serves 4 people

Crème Brûlée
  • 80g chocolate
  • 400mL cream
  • 150mL milk
  • 6 egg yolks
  • 80g cane sugar
  • 1/2 tsp all spice
  • 4 Tbsp powdered sugar
Christmas Cherries
  • 350g sour cherries in a glass jar
  • 2 Tbsp lemon juice
  • 5 Tbsp orange juice
  • 1 cinnamon stick
  • 1 star anise
  • 2 cloves
  • 2 tsp sugar
  • 30g starch
  • Optional additions:
  • 200mL red wine
  • 1 Tbsp rum or amaretto



The custard of the Christmas spiced crème brûlée

Otto knows the secret to a perfect Christmas spiced crème brûlée lies in a delicious custard. For our chocolate gingerbread variant, first, melt the chocolate using a double boiler method. You can easily achieve this by using a glass bowl resting over a pot of boiling water to melt your chocolate. After melting the chocolate, let it cool down a bit. Them, mix together the milk, cream and egg yolk. Add sugar and gingerbread spice for that undeniable Christmas aroma. At last, mix everything with the melted chocolate.


Waterbath in the oven

Preheat the oven to 160 ° C  using both the top and bottom heat to cook evenly. Meanwhile,  pour the finished chocolate gingerbread cream in small oven-safe bowls and place them on a deep baking sheet. Place the baking hseet in the oven and then, carefully fill the baking sheet with hot water until the bowls are covered halfway. Let your Christmas dessert cook for 50 minutes. Then, let the crème brûlée custard cool slightly before you put it into the fridge to cool down while covered for at least 3 hours.


“Christmas Cherries”— the Otto way

The ideal companion for this holiday crème brûlée are Otto’s “Christmas cherries.” Here, Otto gives away his secret to making “Christmas cherries” at home!
First, separate the cherries from the juice and place the cherries aside. Take the cherry juice and stir it with a bit of cornstarch before you put it in a saucepan to heat it up. Add orange juice, lemon juice, cloves, star anise and cinnamon sticks for a recognizeable Christmas spice flavor and let the liquid boil until it thickens. Then, remove the cloves, star anise and cinnamon sticks and stir in the cherries.

If your family likes to enjoy a bit of holiday alcohol in their desserts on Christmas Eve, you can alternatively use less cherry juice and substitute with red wine, rum or amaretto.

grilling the Christmas spiced creme brulee


The final touch on the O.F.B.

Warm the O.F.B. for three minutes to 900 ° C. For the perfect dessert from the grill, sprinkle 1 tablespoon of cane sugar on top of each chocolate gingerbread crème brûlée. Place the bowls into the O.F.B. and set the Meat-o-Meter to level 1 for about 1 and a half minute until the sugar caramelizes and you have a wonderful crust. You can make a new Christmas spiced crème brûlée every year by trying a different alcoholic beverage.


Serve and enjoy

Serve the Christmas spiced crème brûlée alongside the Christmas cherries. Then, a way you go with a sweet and creamy holiday treat! Grilled dessert can be so easy!


More desserts from the grill

Grilled Crème Brûlée

Grilled Banana & Ricotta Cream

Chocolate Lava Cake

And now: enjoy!


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