It’s getting a little heated in our kitchen, and that’s because of our latest cookie creation: Cookie Dough Crème Brûlée! A crunchy and creamy treat, there is a special surprise at the bottom of this already indulgent dessert: cookies! Grab a cookie, grab a spoon and start digging for deliciousness.
6 pieces Ebony & Ivory Ready-To-Bake Cookie Dough, thawed
1 1/2 cups heavy (35%) cream
6 tbsp granulated sugar, plus ¼ cup for topping
4 large egg yolks
1 tsp vanilla extract
1/8 tsp salt
6 175 ml / 6 oz ramekins
Prep Time: 20 minutes
Cook Time: 20 minutes
Yield: 6 scrumptious servings
Preheat oven to 325°F (165°C).
Place one Félix & Norton Ebony & Ivory cookie into the bottom of each ramekin. Set ramekins in a baking dish that is at least 2 inches (5 centimetres) deep.
Bake cookies for 8 minutes. Remove and set aside.
Boil a large kettle of water; set aside.
Take the cream and place it in a small pot set over medium heat. When it starts simmering, immediately remove from heat.
Place the 6 tablespoons of sugar, egg yolk, vanilla and salt in a large bowl and whisk until smooth.
Take your time and slowly whisk in the hot cream, straining the custard through a mesh sieve.
Because life is all about sharing, divide the custard evenly amongst the ramekins. If the cookies start floating to the top, don’t panic, they will find their home at the bottom of the ramekin while they bake.
Carefully pour the boiled water into the pan so that it reaches halfway up the sides of the ramekins. Cover the baking dish tightly with foil and return to the oven. Bake until the centre of the custard gently wobbles; about 20 minutes.
Remove pan from the oven and remove foil. Allow custard to cool in the water for 10 minutes.
Remove ramekins from the water and refrigerate for a minimum of 3 hours. If you’re not going to be serving these right away, cover the ramekins with plastic wrap and refrigerate for up to 2 days.
When ready to serve, sprinkle about 2 teaspoons of sugar evenly over the surface of each custard. Whether you’re using your broiler, a blow torch or a flamethrower, heat until sugar bubbles and is a deep and delicious golden brown.
Crack the top and start enjoying immediately once sugar stops bubbling.