Cookies and Cream Creme Brulee

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READY IN: 1hr
SERVES: 4
YIELD: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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