Cookie Dough Creme Brulee

I need a serious, mind-consuming, all-I-can-focus-on-at-once-is-eating-this dessert, kind of dessert.  Sorry for all the hyphens.  But, this weekend something rather bad happened and I need something to take my mind off of it.

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I threw a load of laundry into the washer Saturday morning, thinking it would be a weekend day, like any other.  As the washer finished and I loaded the clothes into the dryer.  I started the machine, and by the increased noise level realized that the exhaust vent was no longer connected properly.  How did that happen, you ask?  You remember my little Izzy montage from last Hop Day, the one where she was obsessed with getting behind the washer?  Well, I shifted the dryer to keep that from happening, and I guess I shifted it a little too much.  So I tried to shift it back.  And the top detached.  Then the top of the front panel.  Um…oops.

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Also, it turns out the appliances were put into the laundry room before the door frame was set, so the dryer is too big to fit through the door.  Thanks previous owners.  Now we either have to call a carpenter to get the door frame removed/widened before we can get a new dryer, or hope that this problem is somehow repairable.  I know I shouldn’t complain, it’s just a dryer, and when I lived in Taiwan we had no dryer and it was 120% humidity every day and my clothes took a week to dry, but still.  I just like clean laundry…

So, yeah, I definitely need like 6 of these crème brulees, like, right now.

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They may seem like your average bruleed custard, but underneath the classic shell is an under layer of cookie dough.  Oh man.  It’s as amazing as it sounds.

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Just what I need to get me through this trying time.  Happy Monday!

One Year Ago: Noodles with Peanut Sauce & Chicken

Cookie Dough Creme Brulee

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 1 hour, 45 minutes

Yield: Makes 4-5 servings

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

Instructions

  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.
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Adapted from Confessions of a Recipe Junkie

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4 Comments

  • May 14, 2013 - 4:03 am | Permalink

    Cookie dough creme brulee sounds amazing! This looks SO delicious!

    • bashful_bao
      May 14, 2013 - 6:57 am | Permalink

      Thanks!! It is super delicious, and the recipe yields extra cookie dough for snacking!

  • January 29, 2014 - 8:39 am | Permalink

    Oh wow………. how did you come up with this?! Was it a wonderful accident, inspiration from leftover cookie dough or just plain genius imagination? Whatever the reason, bless you…

    • bashful_bao
      January 29, 2014 - 9:45 am | Permalink

      Hahha, thanks Camille! I wish I could take credit for the invention of this lovely dish, but it actually comes originally from a cookbook all about cookie dough. It is amazing, huh?!? I need to make this again soon!!

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