Oh yes, you read that right! Creme Brûlée with Cookie Dough, Sacrebleu it cannot be! But let me tell you my friends it is now one of our favorites. It’s the perfect blend of fancy and down home feeling. I can’t take the credit for this one, it’s all Ms. Landis. Lindsay Landis that is, she’s the author, blogger, cookie dough
addict lover behind The Cookie Dough Lover’s Cookbook. I was lucky enough get my hands on this gem, and to be included in the current Dough-lympics It’s a month of all we can create with Lindsay’s eggless cookie dough. *Click this link to see where the torch began and see who else is participating*
I get to surprise you all with my creation later this month, which I’m still thinking about by the way. I gotta say that this book is so darn cute to go through. The minute I received it I quickly opened it and smiled with glee. It’s got great cheat sheets, tips, pictures for every recipe, and other little things that makes it a perfect cookbook. So after spending about 2 days just going back and forth through the book trying to figure out what shall we sink our teeth in, the Creme Brûlée was victor. It was a tough decision. I mean Lindsay didn’t stop giving us options! That girl sure can sell cookie dough. There’s candy, brownies, and custards, oh my! Then there’s pies, frozen treats, and crepes, Oh là là!
This book is a must if you like to add cookie dough to things you didn’t think you could. Really it is for cookie dough addicts. I myself (get ready to gasp) had never tasted raw cookie dough, or any cookie dough for that matter, afraid of the raw egg thing ya know, until now (thanks Lindsay). Now, my other half is a cookie dough addict. So he was my jury. The minute I finished whipping up the cookie dough (which takes seconds I might add), I ran over to him for the first taste. He likes it, Mikey likes it!! Okay so his name is Alex, but you get it right, right?? He had a spoonful and then it was my turn. I tried to refrain from eating the mixing bowl because I still had to make the creme brûlée. So off to the custards I went.
Wanna gasp again? This was my first time making creme brûlée as well. I’ve always been a little afraid of that recipe. Seems all fancy smancy, thought it was gonna be hell on wheels. Oh I was wrong. It was so easy to make, which now makes creme brûlée dangerous. Lindsay’s instructions are just perfect, and the final product… let’s just say my mouth is watering now as I think about it. I’m definelty making those beauties for a dinner party. Who’s bringing wine?
Cookie Dough Creme Brûlée
The Cookie Dough Lovers Cookbook
*serves 4* (or 2 like us) who’s counting right
4 (3oz) creme brûlée ramekins
For Cookie Dough
- 1/2 stick unsalted butter- room temperature
- 2 tablespoons sugar
- 1/4 cup light brown sugar, packed
- 2 tablespoons cream
- 1/2 cup all purpose flour
- 1/8 teaspoon salt
- 2 tablespoons mini semi-sweet chocolate chips
- 3/4 cup of heavy cream
- 2 egg yolks
- 2 tablespoons granulated sugar
- 1/2 teaspoon vanilla extract
- 1/4 cup of turbinado or granulated sugar (I used granulated)— this is for the topping
Preheat the oven to 300. Grab a pot and bring about 2 cups of water to boil, this will be used as a water bath for the brûlée later.
Ready for dough? Using your beater attachment, beat the butter & sugars together on medium until light and fluffy. About 2-3 minutes. Then add in the milk and vanilla. Turn it down to low speed, and add the flour and salt. Take a spoon and enjoy a taste. Now spread thin layer of 1 heaping tablespoon of the dough on the bottom of each ramekin. Press 1/2 tablespoon of chocolate chips on to the dough of each ramekin. Set aside.
Custard Time! Grab a sauce pan and heat the heavy cream until it starts to steam, do not let it boil. In the meantime whisk the egg yolks and granulated sugar until light in color. About 1-2 minutes. Now, carefully pour the warmed cream, 1/4 cup at a time, whisking vigorously until incorporated. Stir in the vanilla, and skim off any foam from the mixture. Pour the foam free custard into the ramekins.
In a deep baking pan arrange the ramekins, they should be spread apart with room for the water bath. Carefully pour enough boiling water unto the side of the baking pan so it fills up 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 them from the water bath and let them cool at room temperature. After they cool completely, cover each in plastic wrap and refrigerate at least 3 hrs or overnight.
That crunchy topping Remove from the fridge, unwrap, and sprinkle 1 generous tablespoon 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. Serve immediately.