Sugar Cookie Creme Brulee

• Refrigerated

  • 1 Egg, large
  • 4 Egg yolks, large

• Baking & Spices

  • 6 tbsp Granulated sugar
  • 1 tsp Vanilla extract

• Drinks

  • 3 cups International delight sugar cookie coffee creamer

• Other

  • 6 (5 ounce ramekin dishes

Found on ladybehindthecurtain.com

Ingredients

• 1 large egg
• 4 large egg yolks
• 1 teaspoon vanilla extract
• 3 cups International Delight® Sugar Cookie Coffee Creamer
• 6 Tablespoons granulated sugar
• 6 (5 ounce) ramekin dishes

Directions

• Preheat oven to 300°.
• In a medium bowl whisk together the egg, egg yolks and vanilla; set aside.
• Add the creamer to a medium saucepan; turn heat to medium high.
• Bring to creamer to simmer or scald, DO NOT BOIL.
• Slowly add the hot mixture to the eggs whisking the whole time.
• Place ramekin dishes in in a rimmed pan (I used 5 ounce dishes).
• Put the pan in the heated oven; add boiling water half way up the sides of the ramekin dishes.
• Bake 50 to 55 minutes or until when shaken the center slightly jiggles.
• Let the custard cool completely and refrigerate until ready to serve.
• Before serving sprinkle one tablespoon of granulated sugar on top of each custard.
• Broil or use a kitchen torch; heat until sugar is caramelized and a hard shell is created.

Nutrition