Cookie Butter Crème Brûlée
I told you that I was going to come up with something fun, and whoo-boy, did I ever!
The funny thing is I only ordered crème brulee a couple of weeks ago when I was in Normandy because I didn’t like anything else that they had on the dessert menu. If you ask me, crème brulee is like the cheesecake of France; it’s on every menu, everywhere you go, and let’s face it, it’s just not that interesting.
Usually.
But now I’m singing a different tune, and have discovered a whole new way to experience this old school French dessert.
Ta-da!
Now, I know that all of you cannot get this cinnamony, crushed Belgian cookie spread, so I suggest another, equally, if not superior brown spread:
Crazy, isn’t it?
I actually made both, and the creme brulees made with the Speculoos spread seemed to blend a bit better with the egg/cream mixture – the peanut butter crème brulees had a slightly less smooth texture, but a lovely and light peanut buttery taste. Then again, I didn’t heat the peanut butter before adding it to the egg/cream mixture, and will try doing this next time.
Cookie Butter Crème Brulée
3 cups cream
6 tablespoons sugar
6 egg yolks
2 teaspoons vanilla
sugar (for top)
½ cup Speculoos paste (or peanut butter)
Preheat oven to 300F.
1. Heat the cream and sugar until hot, but not boiling.
2. Beat the egg yolks until light, and pour the hot cream over them gradually. Stir in the vanilla, Speculoos paste, and make sure it’s completely incorporated.
3. Pour mixture through a fine mesh strainer.
4. Divide mixture among 4-6 ramekins (this will vary, depending on the size), place in glass baking dish, and pour water half way up the sides.
5. Bake for 45 mins to one hour, or until a knife inserted in the center comes out clean.
6. Chill for 3-4 hours, at least.
7. Before serving, sprinkle a thin layer of sugar on the top, and torch with a fire gun — and please, don’t aim this at the kids, or the dog, even if she did eat your new scarf when you weren’t looking.
Now, stick a spoon it in. You’re done!
