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Creme Brulee Cookies

Submitted by: | Source: karenscookies

2010-11-17 Other
5 1

SNARF! That dessert every restaurant has on the menu--transformed into a cookie. Who wouldn't love it?

  • Servings: 22 cookies

Ingredients:

Cookie
½ cup Butter, softened
½ cup Sugar
1 Egg Yolk
1½ cups Flour
1½ tsp Baking Powder
⅛ tsp Ground Vanilla Beans
⅛ tsp Salt
3 Tbsp Creme Brulee Liquor (or Milk)
½ tsp Vanilla Extract
Crème Brûlée
1 cup Heavy Cream
1½ tsp Vanilla Extract
2½ Tbsp Sugar
2 Egg Yolks

Directions:

Prepare the Crème Brûlée first. This can be chilling while you make the cookie dough and bake the cookies. Preheat oven to 325 ° F. In a small sauce pan heat the heavy cream and the vanilla extract just until warm. In a separate bowl combine the yolks and the sugar. Slowly pour the egg mixture into the cream mixture, stirring constantly. Mix well. Pour into 2 oven proof ramekins. Cook in a bain- marie for 40 to 50 minutes or until set, but slightly wiggly in the center. Let cool in the fridge. In a large bowl beat butter and sugar until creamy; beat in yolk. In another bowl combine dry ingredients. In a small cup, combine milk and vanilla extract. Add dry ingredients to butter mixture alternately with milk mixture, blending thoroughly after each addition. Chill dough until firm. Roll into 3/4-1 inch balls and then make a slight indentation into the tops of each cookie (Thumb print style) Place about 1 inch apart on a cookie sheet. Bake at 350° F. oven for about 10 minutes or until set and slightly browned. Remove from baking sheet and let cool.

Place cookies on a cool cookie sheet, (to prevent scorching any other surface.) Fill indentations with chilled crème brûlée. Sprinkle with either brown or white sugar. Using a small torch, quickly melt the sugar until golden but not burned. This makes a crust over the cookies.

* These cookies are quite labor intensive and I am still working on getting them just right. This is however, the only original recipe in this entire book. Obviously, they neither travel well nor keep for a long time. They can be stored in the fridge for a couple of days – un- torched. If torched and then chilled the ‘brûlée’ part liquefies.