Cookies And Cream Creme Brulee Recipes

COOKIES AND CREAM CREME BRULEE

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.

COOKIES AND CRèME BRûLéE RECIPE BY TASTY

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!