COOKIES AND CREAM CREME BRULEE
Make and share this Cookies and Cream Creme Brulee recipe from Food.com.
Provided by Da Huz
Categories Dessert
Time 1h
Yield 4 , 4 serving(s)
Number Of Ingredients 6
Steps:
- Separate stuffing from cookies. Heat stuffing with cream to just below boiling, and continue heating until stuffing is melted. Remove from heat and add vanilla.
- Meanwhile cream together egg yolks and sugar.
- Slowly pour cream into eggs mixing continually.
- Divide evenly among 4 ramekins.
- Crush cookies and sprinkle on top of custard in ramekins.
- Place ramekins in a lasagna pan. Add water to pan until it covers 3/4 of the way up the outside of the ramekins.
- Bake for about half an hour at 325. Custards are done when set but still jiggly in the center.
- Remove from water baths and allow to cool completely. Then cover with plastic wrap and chill in the fridge at least 4 hours, up to 3 days.
- Before serving top with half a tablespoon of sugar and caramelize with a blowtorch or broiler.
Nutrition Facts : Calories 719.5, Fat 54.7, SaturatedFat 31.1, Cholesterol 412, Sodium 172.4, Carbohydrate 52, Fiber 0.6, Sugar 41.2, Protein 7.4
CRèME BRûLéE COOKIES RECIPE BY TASTY
Here's what you need: large egg yolks, sugar, cornstarch, vanilla extract, milk, unsalted butter, large egg, all-purpose flour
Provided by Matthew Johnson
Categories Desserts
Yield 6 servings
Number Of Ingredients 8
Steps:
- In a large, microwave-safe bowl, whisk the yolks and ½ cup (100 g) of sugar until pale in color.
- Add the cornstarch and vanilla extract, and whisk well. Add the milk and whisk until fully combined.
- Loosely cover the bowl with plastic wrap and microwave for 4-6 minutes, whisking every 1-2 minutes, until the mixture becomes a thick custard.
- Re-cover with plastic wrap and chill for about 2 hours.
- In a medium bowl, cream the softened butter and ½ cup (100 g) of sugar with a hand mixer until light and fluffy.
- Add the egg, and mix until fully incorporated.
- Add the flour and mix until the dough is crumbly, but holds together when squeezed.
- Wrap the dough in plastic wrap and chill in the fridge for 30 minutes.
- Preheat the oven to 350°F (180°C).
- Once chilled, roll out the dough between two layers of parchment paper until it is ¼-inch (6 mm) thick.
- Cut out 6 2-inch (5 cm) diameter rounds of dough. Remove the excess dough and transfer the rings to a parchment-lined baking sheet.
- Re-roll the leftover cookie dough to the ¼-inch (6 mm) thickness. Cut out 6 more 2-inch (5 cm) rounds, then cut a 1½-inch (4 cm) ring inside the 2-inch (5 cm) rounds. Transfer the whole rounds to the baking sheet, then remove the inner circles.
- Bake the cookies for 10 minutes, until pale and just barely cooked. Let sit at room temperature to cool for 30 minutes.
- Once the cookies are cool, transfer the chilled custard to a piping bag. Pipe the custard onto the circle-shaped cookies completely covering the surface.
- Place the ring-shaped cookies on top of the custard-topped cookies and press down gently to adhere.
- Add the remaining cup of sugar to a small pan and cook over medium-high heat, stirring occasionally, until the sugar melts and begins to caramelize. Make sure there are no lumps of sugar.
- While the caramel is still hot, pour about 2 tablespoons over each cookie to fill the ring on top. Let the cookies cool completely.
- Enjoy!
Nutrition Facts : Calories 669 calories, Carbohydrate 106 grams, Fat 20 grams, Fiber 1 gram, Protein 13 grams, Sugar 49 grams
COOKIES AND CRèME BRûLéE RECIPE BY TASTY
Here's what you need: heavy cream, chocolate sandwich cookies, vanilla extract, egg yolks, sugar
Provided by Alix Traeger
Categories Desserts
Yield 8 servings
Number Of Ingredients 5
Steps:
- Separate sandwich cookies by gently twisting them apart. Put the cookies in one bowl and the filling in another.
- In a saucepan over medium heat, heat heavy cream and cream filling, whisking until the filling has melted but stopping just before boil.
- Add vanilla and remove from heat. Cover and set aside.
- In a bowl, whisk egg yolks and half of the sugar. Add the cream mixture a little at a time, tempering the egg yolks until all incorporated.
- Preheat oven to 300°F (150°C).
- Place ramekins on a baking pan and fill to the top with cream mixture.
- In a ziplock bag, crush the cookies until fine.
- Sprinkle 1 tablespoon of the cookie crumbs over each ramekin.
- Fill the pan with boiling water.
- Bake for 45 minutes.
- Cover and refrigerate for 2 hours.
- When set, add 2 teaspoons of sugar to the tops of the ramekins. Shake to make even, and broil or torch until the sugar is caramelized.
- Enjoy!
Nutrition Facts : Calories 588 calories, Carbohydrate 26 grams, Fat 57 grams, Fiber 0 grams, Protein 10 grams, Sugar 24 grams
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