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
CREME BRULEE COOKIES
Soft and creamy creme brulee-inspired cookies!
Provided by LetsHaveCookies
Categories Cookies
Time 1h40m
Yield 10
Number Of Ingredients 8
Steps:
- Mix flour, baking powder, and salt together in a bowl. Pour vanilla into cream in a second bowl.
- Combine butter and 1 cup sugar in a third, large bowl; cream with an electric mixer until well combined. Scrape down the sides and beat in egg yolks, 1 or 2 at a time. Scrape the sides again and beat in vanilla-cream mixture until just combined.
- Add in dry ingredients, 1 cup at a time, and beat on low speed until just combined. Chill batter in the refrigerator for 1 to 2 hours.
- Preheat the oven to 350 degrees F (175 degrees C).
- Scoop batter into a mini muffin silicone mold to recreate the shape of creme brulee. If you don't have a mini muffin silicone mold, use a tablespoon or tablespoon-sized scooper to portion out the batter and set on a greased baking sheet, leaving 2 inches between each cookie.
- Bake cookies in the preheated oven for 10 to 12 minutes. Remove from oven and allow to cool for about 10 minutes. Transfer to a cooling rack to cool completely.
- Transfer cookies to a baking sheet and sprinkle a thin layer of the remaining sugar on top of each cookie. Use a torch to carefully heat up the sugar until slightly browned, being careful not to burn the cookies.
Nutrition Facts : Calories 455.2 calories, Carbohydrate 45.2 g, Cholesterol 163.3 mg, Fat 29.2 g, Fiber 0.7 g, Protein 4.3 g, SaturatedFat 17.8 g, Sodium 180.3 mg, Sugar 25.2 g
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