Cookies And Cream Creme Brulee Recipes

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!

SIMPLE CREME BRULEE DESSERT

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Whisk 3 tablespoons sugar and cream in a microwave-safe bowl until well combined; heat the mixture in microwave until warm, 1 to 2 minutes, and whisk again to dissolve sugar. Whisk in egg yolks and vanilla extract until smooth.
• Pour cream mixture into 2 ramekins. Set ramekins into a roasting pan and pour in enough hot water to reach halfway up the sides of the ramekins.
• Bake in the preheated oven until creme desserts are set but still slightly jiggly when shaken, about 50 minutes. Remove ramekins from hot water and chill in refrigerator until cold, at least 2 hours.
• Sprinkle 1 tablespoon of sugar evenly over the top of each dessert. Use a kitchen torch to lightly toast and melt the sugar topping until brown and bubbly, about 30 seconds. Let the sugar topping cool before serving. To serve, use a spoon to crack the crisp sugar open to reveal the creamy dessert underneath.

CRèME BRûLéE SQUARES

Steps:

• Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray.
• In large bowl, stir cookie mix, butter and 1 egg until soft dough forms. Press dough in bottom of pan. Bake 15 minutes.
• Reduce oven temperature to 300°F. In large bowl, beat egg yolks and sugar with wire whisk until well blended; gradually beat in whipping cream and vanilla. Pour over crust. Bake 45 to 50 minutes longer or until knife inserted in center comes out clean. Cool completely, about 1 hour. Refrigerate at least 3 hours before serving.
• Set oven control to broil. Sprinkle top of bar with brown sugar. Broil with top about 5 inches from heat 2 to 3 minutes or until top is brown and sugar is melted. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator.

CRèME BRûLéE COOKIES RECIPE BY TASTY

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!

TINY CREME BRULEES

Steps:

• Position an oven rack in the center of the oven, and preheat to 300 degrees F. Heat the cream and vanilla pod in a small saucepan over medium heat until it begins to steam. Remove from the heat, and let sit for 5 minutes. Whisk together 2 tablespoons of the sugar and the egg yolks in a small bowl until pale yellow. Whisk the cream into the egg mixture. Fish out the vanilla pod, scrape out any remaining seeds and whisk them into the custard. Pour the custard into an 8-inch square baking dish.
• Line a 9-by-13-inch baking dish with a kitchen towel, and put the custard-filled baking dish on top of it. Transfer the large baking dish to the oven rack, and fill it about halfway with warm water. Bake the custard until it is firm but still wiggles slightly, 35 to 45 minutes. Let cool to room temperature, then chill for at least 1 hour. (The custard can be made the night before.) Transfer the custard to a pastry bag or large resealable plastic bag, and cut off the tip.
• Arrange the cookies, flat bottoms up, on a baking sheet. Pipe a spiral of custard onto each cookie, all the way to the edge. Use a small spatula or the back of spoon to smooth out the custard. Chill for at least 30 minutes, up to 2 hours.
• When ready to serve, sprinkle each creme brulee generously with some of the remaining 2 tablespoons sugar. Use a kitchen torch to toast each until the sugar is dark and caramelized. Chill for a few minutes so the custard can thicken slightly, then serve.

CRèME BRûLéE

Steps:

• Heat oven to 350°F. In 13x9-inch pan, place 4 (6-oz) ceramic ramekins. In small bowl, slightly beat egg yolks with wire whisk. In large bowl, stir whipping cream, 1/3 cup granulated sugar and the vanilla until well mixed. Add egg yolks; beat with wire whisk until evenly colored and well blended. Pour cream mixture evenly into ramekins.
• Carefully place pan with ramekins in oven. Pour enough boiling water into pan, being careful not to splash water into ramekins, until water covers two-thirds of the height of the ramekins.
• Bake 30 to 40 minutes or until top is light golden brown and sides are set (centers will be jiggly).
• Using tongs or grasping tops of ramekins with pot holder, carefully transfer ramekins to cooling rack. Cool to room temperature, about 2 hours. Cover tightly with plastic wrap; refrigerate until chilled, at least 4 hours but no longer than 48 hours.
• Uncover ramekins; gently blot any liquid from tops of custards with paper towel. Sprinkle 2 teaspoons granulated sugar over each chilled custard. Holding kitchen torch 3 to 4 inches from custard, caramelize sugar on each custard by heating with torch about 2 minutes, moving flame continuously over sugar in circular motion, until sugar is melted and light golden brown. (To caramelize sugar in the broiler, see Broiler Directions below.) Serve immediately, or refrigerate up to 8 hours before serving.

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.