Cookie Butter Crème Brûlée
Classic Crème Brûlée enhanced with the brown sugary richness of cookie butter!
Ingredients
- 5 egg yolks
- ¼ cup granulated sugar
- 2 Tablespoons brown sugar
- ½ cup creamy cookie butter
- 2 cups heavy cream
- 6-7 teaspoons granulated sugar, for caramelizing
Instructions
- Preheat the oven to 300ºF. Lay a kitchen towel along the bottom of a large baking pan or roasting pan. Place six 4-5 ounce ramekins on top of the towel; set aside.
- In a large bowl, whisk the egg yolks, sugars, and cookie butter together until smooth and combined. Gradually whisk in the cream until mixture is smooth and incorporated. Pour mixture through a fine mesh sieve to get out any lumps that might have formed.
- Divide custard evenly among the 6 ramekins, then set the pan on the oven rack. Carefully pour enough hot water into the pan to come about halfway up the sides of the ramekins. Bake until custards are set around the edges and jiggle slightly in the center, about 40-50 minutes.
- Transfer ramekins to a wire rack and allow to cool to room temperature, about 2 hours. Place ramekins on a baking sheet, cover tightly with plastic wrap, and refrigerate for at least 4 hours or overnight.
- Just before serving, sprinkle about 1 teaspoon of granulated sugar evenly over each custard. Use a small kitchen torch to caramelize the tops. Enjoy!