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Plan A: Watch out for the fireEdit

Ingredients

  • FOR THE COOKIE DOUGH:
  • ¼ cup (half a stick) unsalted butter, softened
  • 2 Tbsp sugar
  • 1/4 cup light brown sugar, packed
  • 2 Tbsp heavy cream or milk
  • ½ cup all purpose flour
  • pinch of salt
  • 2 Tbsp mini semi-sweet chocolate chips
  • FOR THE CUSTARD:
  • 3/4 cup heavy cream
  • 2 large egg yolks
  • 2 Tbsp sugar
  • 1/2 tsp vanilla extract
  • turbinado or granulated sugar for brulee-ing

DSC 6466-1024x680

  1. Preheat oven to 300 degrees F. In a medium saucepan, bring about 2 cups of water to boil, this will be used as a water bath for the brûlée.
  2. In a medium bowl beat the butter and sugars together until light and fluffy. Add in the milk and vanilla, and stir to combine. Carefully add the flour and salt, stirring until fully incorporated. Finally, fold in the chocolate chips. Spread thin layer of the dough on the bottom of each brulee dish/ramekin, and set aside. You may have extra, who doesn’t love eggless cookie dough (nom).
  3. Next, make the custard. In a small saucepan, heat the heavy cream until it starts to steam and bubbles have formed along the edges, but do not let it boil. Meanwhile, whisk the egg yolks and sugar in a medium bowl until light in color. Carefully pour in the warmed cream into the egg mixture, whisking vigorously until well incorporated. Stir in the vanilla, and skim off any excess foam from the mixture. Pour the custard into the ramekins, covering the cookie dough.
  4. In a deep baking pan (I used a 9x13” Pyrex) arrange the ramekins, making sure they are not packed in too tightly. Carefully pour enough of the boiling water into the baking pan so it fills to about halfway up the sides of the ramekins. Bake for about 20-30 minutes, until the custard is almost set. The centers should be a little jiggly. Remove pan from the oven and set on a wire rack, then remove the ramekins from the water bath and let them cool at room temperature. After they cool to room temperature, transfer them to the fridge and refrigerate for at least2 hours.
  5. When ready to serve, remove from the fridge, and sprinkle a generous spoonful of turbinado or granulated sugar evenly over the custard. Using a kitchen torch, caramelize the sugar by moving it evenly over the sugar. Torch until the sugar is melted and serve immediately.
  6. Note: I found that letting the custards warm back up a little by sitting at room temperature for about 30 mins-1 hour before serving made for a better presentation. This way, the cookie dough has time to soften, so when you eat the brulee, there isn’t a layer of cold cookie dough underneath.

Plan B: Creme Brulee CartEdit

If you fear that you will lose your eyebrows using a torch, just walk on over to the Creme Brulee Cart. Vanilla Creme w/ candied pecans, bourbon butterscotch sauce and peach Bellini!

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