Crème Brûlée is most probably in my top 3 favorite desserts, alongside eclairs and ice cream. The smooth, creamy custard topped with caramelized sugar just beckons to be cracked with a spoon into a hundred little pieces. I love the texture combination of crème brûlée – silky smooth and crunchy.
Making crème brûlée isn’t too difficult, but I wanted to make it bite-sized and in cookie form. What better way to have the best of both worlds than with a cookie cup. The cookie cup holds the perfect amount of pastry cream – no need to bake the custard here since it’s already cooked in a pot. It also makes the top nice and flat to sprinkle and caramelize sugar on, just like the traditional dessert.
To caramelize the sugar, you need a torch. Because of the cookie base and pastry cream, it can’t go in the oven under the broiler, like some recipes call for. A small crème brûlée torch is fine if you don’t use it often. I opt for a hardware store torch, because I use it for crème brûlée and toasted meringue quite a bit. As always, when playing with fire, please keep a fire extinguisher handy – we own one for the sole purpose of torching sugar and meringue, just in case.
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