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An innovative take on the classic gingersnap cookie, this creamy dessert is topped with a crunchy sugar crust and a drizzle of cinnamon caramel plus another drizzle of ginger-spiced cream.
Sugar topping can also be browned under a broiler. Place custards on a baking sheet. Let stand 5 minutes to allow custards to come to room temperature. Broil 6" from heat for 4 to 6 minutes or until sugar is melted and golden brown.