To replicate these mini gingerbread creme brulees at home, fill mini pastry cups with gingerbread pastry cream (regular vanilla pastry cream spiced with ground ginger, cinnamon, nutmeg, brown sugar and molasses), and smooth out the tops.

Sprinkle the tops with fine sugar, then, using a creme brulee torch, move it back and forth steadily across the surface of the sugar to carmelize and melt it evenly.

Don't focus on one spot too much, or the pastry cream may lose its stability.