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Cookie Butter Creme Brulee Recipe

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★★★★★

4.6 from 70 reviews

This Cookie Butter Crème Brûlée is a decadent twist on the classic dessert, blending the rich creaminess of traditional custard with the warm, spiced flavors of cookie butter. Baked in a water bath for a silky texture, and finished with a perfectly caramelized sugar crust, this dessert offers a delightful combination of creamy and crunchy textures topped with Biscoff cookie crumbs for extra indulgence.

Ingredients

Scale

Custard Ingredients

  • ½ cup whole milk (at or close to room temperature)
  • ½ cup heavy cream (at or close to room temperature)
  • ¼ cup granulated sugar
  • ½ teaspoon pure vanilla extract
  • 2 large egg yolks (at room temperature)
  • 5 tablespoons cookie butter

Brûlée Topping

  • 4 teaspoons granulated sugar (divided, plus more as needed)
  • 1–2 Biscoff cookies (crumbled)
  • Hot water (as much as needed for water bath)

Instructions

  1. Preheat and Prep: Preheat your oven to 350°F (175°C). Place four small ramekins into a baking pan and set them aside; these will be used to hold the custard.
  2. Heat Milk Mixture: In a saucepan, combine ½ cup whole milk, ½ cup heavy cream, ¼ cup granulated sugar, and ½ teaspoon pure vanilla extract. Stir to mix the ingredients, then heat over medium-high heat on the stovetop. Stir occasionally until the mixture is hot but not boiling.
  3. Whisk Egg Yolks: While the milk mixture heats, place 2 large egg yolks into a medium heat-resistant bowl and whisk them until fully combined and smooth.
  4. Temper the Eggs: Once the milk mixture is hot (but before it boils), remove it from heat. Slowly pour the hot milk mixture into the egg yolks in increments, whisking constantly to avoid cooking the eggs too quickly. This step ensures a smooth custard base.
  5. Add Cookie Butter: While the custard mixture is still warm, add 5 tablespoons of cookie butter. Whisk vigorously until the cookie butter is fully incorporated into the custard, creating a smooth and creamy mixture.
  6. Strain the Custard: Place a strainer over a glass measuring cup and carefully pour the custard mixture through it. Use the back of a wooden spoon to press any remaining bits through the mesh to get a fine, smooth custard.
  7. Fill Ramekins: Evenly distribute the strained custard into the prepared ramekins.
  8. Create Water Bath: Carefully place the baking pan with filled ramekins into the preheated oven. Pour hot water into the pan until it reaches halfway up the sides of the ramekins, creating a water bath that gently cooks the custard.
  9. Bake the Custard: Bake for 30 to 35 minutes, or until the custards are just set. The custard should jiggle slightly when nudged gently and look glossy and uniform in color.
  10. Cool the Custards: Remove the baking pan from the oven and transfer the ramekins to a wire rack to cool to room temperature. Skim off any foam or bubbles that have formed on the surface using a spoon.
  11. Chill: Cover each ramekin with plastic wrap and refrigerate for at least 8 hours to fully set. Alternatively, chill in the freezer for 30 minutes to 1 hour if short on time.
  12. Prepare for Brûlée: When ready to serve, remove the ramekins from the fridge or freezer and discard the plastic wrap. Have a small butane kitchen torch ready, or preheat your oven broiler on high with the oven rack positioned at least 6 inches below the heat source.
  13. Add Sugar Topping: Sprinkle 1 teaspoon granulated sugar evenly over the surface of each chilled custard. Add more sugar if necessary to form a light, even layer, which is essential to prevent curdling during caramelization.
  14. Caramelize Sugar: Use the kitchen torch to caramelize the sugar until it forms a golden, crisp crust. Alternatively, place ramekins under the hot broiler for 30 to 60 seconds, watching closely to avoid burning. Remove once the sugar is caramelized to your liking.
  15. Garnish and Serve: Sprinkle crumbled Biscoff cookies over the caramelized sugar crust for added texture and flavor. Serve the Cookie Butter Crème Brûlée immediately to enjoy the contrast between creamy custard and crunchy topping.

Notes

  • Egg yolks should be at room temperature to incorporate smoothly and prevent curdling.
  • Do not boil the milk mixture, as overheating can cause the custard to curdle.
  • Be cautious when caramelizing sugar with a torch or broiler to avoid burning the sugar or warming the custard too much.
  • A fine strainer ensures a silky smooth custard texture by removing lumps or bits of cookie butter.
  • The water bath (bain-marie) helps in even cooking and prevents the custard from cracking.
  • Cookie butter can vary in thickness; whisking vigorously helps it blend completely.
  • For extra crunch, serve with additional Biscoff cookies on the side.
  • Leftover creme brulee should be refrigerated and consumed within 2 days.

Keywords: cookie butter, creme brulee, dessert, custard, caramelized sugar, Biscoff, baked custard

Find it online: https://miarosetti.com/cookie-butter-creme-brulee-recipe/