Cookie Butter Crème Brulée
 
 
Ingredients
  • 12 large egg yolks
  • 1 cup sugar
  • pinch salt
  • 1 13-ounce jar cookie butter or Biscoff cookie spread (about 1 to 1 ½ cups)
  • 1 tablespoon vanilla extract
  • 4 cups cream or half and half
  • 3 to 4 ounces turbinado sugar (granulated sugar will work too)
Instructions
  1. Preheat oven to 300 degrees F.
  2. In a large bowl, whisk egg yolks, sugar and salt until smooth and thick.
  3. Whisk in the cookie butter and vanilla extract. Whisk in the cream, about a cup at a time, until mixture is smooth and fully incorporated.
  4. Place a kitchen towel in bottom of large baking dish or roasting pan; set twelve 4 to 5 ounce ramekins on towel. Divide creme brulee mixture evenly among ramekins.Bring a kettle of water to boil.
  5. Set baking dish on oven rack, then pour hot water from kettle (carefully, so as not to splash water into the ramekins) into the dish to a level slightly more than halfway up the outsides of the ramekins. Bake until centers of custards are just set, 35 to 40 minutes (25 to 30 minutes for shallower ramekins).
  6. Transfer ramekins to wire rack and let cool to room temperature, about 2 hours. Set ramekins on baking sheet, cover tightly with plastic wrap, and refrigerate until cold, at least 4 hours.
  7. Uncover ramekins. If condensation has collected on custards, blot moisture with paper towel. Sprinkle each with about 1 teaspoon turbinado sugar; tilt and tap each ramekin to distribute sugar evenly, dumping out excess sugar. Ignite torch and caramelize sugar. Enjoy immediately.
Recipe by Allons-Eat! at https://www.allonseat.com/cookie-butter-creme-brulee/