Sugar Cookie Creme Brulee is seasonal, flavorful and festive, that requires only 5 ingredients. It is the perfect combo of rich, creamy vanilla and caramelized crunchy sugar.
Sugar Cookie Creme Brûlée
Sugar Cookie Creme Brûlée is delicate and flavorful, with a crunchy top and a delicious and fabulous inside. The frosted sugar cookie flavor is prominent and it turned this classic dessert into an indulgent holiday treat! Sweet, creamy and so tasty, you only need 5 ingredients to make this for yourself. The recipe is very easy, and the cookies will make your holiday season up for a good start!
Why You’ll Love these Sugar Cookies Creme Brûlée:
- They are rich and creamy and are a show stopper dessert.
- Easy to find ingredients and minimum prep work and dishes to clean.
- Perfect for winter holiday season.
- Can be made 1 or 2 days in advance so you don’t have to worry about a last minute dessert.
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Can you make Sugar Cookie Creme Brûlée without a torch?
Yes, you can. Place the ramekins in the oven on the top rack, and turn on the broiler. Broil for 5 to 10 minutes, making sure to rotate the ramekins frequently so that they broils evenly. Watch the ramekins closely and take them out when the top are golden brown and bubbling.
Can you eat creme brûlée warm?
Creme Brûlée is better served cold, best it is to have the cold creamy cool, silky cream and topped with the hot caramelized sugar layer.
How Long Will Sugar Cookie Creme Brûlée Stay Fresh?
It can be stored wrapped in plastic wrap at room temperature for about 3-4 days.
Can You Store and Freeze This Sugar Cookie Creme Brûlée?
Absolutely! This cookies freeze well. Cool the cookies brulee completely and fully wrap it in plastic wrap, tightly. After that wrap in aluminum foil. Freeze for up to 2-3 month. Defrost before serving.
Sugar Cookie Creme Brulee
- 1 cup heavy cream
- 1 cup coffee creamer
- 1 vanilla bean (split and scraped)
- 1 tablespoon granulated sugar (+ more for garnish)
- 4 egg yolks
- hot water
- Preheat the oven to 325 degrees F.
- Add the cream, coffee creamer, vanilla bean and its seeds to a medium saucepan that is set over medium heat and bring to a boil, stirring occasionally. Once the mixture is boiling, remove the saucepan from heat, cover with a lid and allow sitting for 15 minutes. Remove the vanilla bean and discard.
- In a medium bowl or in the bowl of an electric mixer fitted with the wire attachment, whisk together on medium-high speed 1 tablespoon of sugar and the egg yolks until well combined, the mixture must start to lighten in color and become fluffy.
- Whisk in the cream, adding it slowly, a little at a time, whisking and stirring continually. Stop the mixer, scrape the sides of the bowl and mix again on medium-low speed for a few seconds to make sure that the mixture is well blended.
- Pour the liquid into 4-5 ramekins.
- Place the ramekins into a large roasting pan and pour enough hot water into the pan to come halfway up the sides of the ramekins.
- Bake just until the creme brulee is set, but still trembling in the center, about 40 to 45 minutes. Remove the ramekins from the roasting pan, let them come to room temperature after that refrigerate for at least 2 hours and up to 3 days.
- The creme brulee must be removed from the refrigerator 30 minutes prior to browning the sugar on top. Sprinkle the tops with 1 tablespoon of sugar and using a torch, melt the sugar and form a crispy top. Let it sit for at least 5 minutes before serving