Cookies And Crème Brûlée Recipe By Tasty Food

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COOKIES AND CREAM CREME BRULEE



Cookies and Cream Creme Brulee image

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

2 cups heavy cream
6 egg yolks
8 Oreo cookies
2 teaspoons vanilla extract
1/2 cup sugar
2 tablespoons sugar, for topping

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



Crème Brûlée Cookies Recipe by Tasty image

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

3 large egg yolks
2 cups sugar, divided
3 tablespoons cornstarch
1 teaspoon vanilla extract
1 ½ cups milk
½ cup unsalted butter, 1 stick, softened
1 large egg
3 ½ cups all-purpose flour

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



Cookies and Crème Brûlée Recipe by Tasty image

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

4 cups heavy cream
16 chocolate sandwich cookies
2 teaspoons vanilla extract
6 egg yolks
1 cup sugar

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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