"A luxurious dessert, with a nostalgic twist."
Sugar cookie creme brûlée
5
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- Recipe Card
Prep time: 2hrs
Cook time: 35mins
Recipe Card
ingredients
- 2 cups heavy cream
- 1/8 teaspoon kosher salt
- 1 teaspoon vanilla paste
- 1/4 teaspoon almond extract
- 5 egg yolks
- 1/2 cup sugar, plus more for topping.
- sprinkles, for topping
Method
Step 1
Preheat oven to 325.
Step 2
Whisk together yolks, and sugar until light and smooth. About 2-3 minutes.
Step 3
Set a medium pot of water to boil.
Step 4
In a second saucepan, heat cream and salt until just warmed. Turn off heat, and gently stir in vanilla paste and almond extract.
Step 5
Start by stirring in 1/4 cup of the warmed cream into the yolk/sugar with a rubber spatula, to temper the mixture so it doesn't scramble.
Step 6
Slowly stir in the rest of the cream.
Step 7
Place ramekins (I used two larger ramekins, but you could use four smaller ones!) in a walled baking dish.
Step 8
Pour cream mixture into ramekins. Pour the boiling water in the dish around the ramekins.
Step 9
Bake on center rack of oven for 30-40 minutes, until centers have just barely set, and still have jiggle.
Step 10
Allow to cool for 40-60 minutes on counter.
Step 11
Cover with plastic wrap, and chill in the fridge for 3 hours- or up to over night.
Step 12
Dust tops with additional sugar when ready to serve, and place about 4" under broiler in oven for about 3 minutes. Watch carefully so they don't burn.
Step 13
Allow to cool so sugar can harden. Top with sprinkles, and serve.