Sugar Cookie Chocolate Crème Brûlée.
If only all Tuesdays could involve this Sugar Cookie Chocolate Crème Brûlée.
That would be amazing. Thankfully for us it’s December, aka the month of all things sweet. This is probably the only month of the year it’s semi acceptable to eat dessert all day long…wait, that’s true, right?
Gonna go full speed ahead with this train of thinking because I’m in a baking kind of mode lately. All I want to do is bake holiday treats. Like dinner? Um, no thanks, let’s just eat all the sugar cookies…
For real though, this is my thinking. Just like I am having way too much fun with my Christmas Drinks this year, I am also having fun with my desserts as well! Savory foods have taken a little bit of a back seat, and I’m all about the chocolate, cookies, and candies. Not complaining one bit. Love this time of year. And don’t worry, I still have your savory recipes coming too…just extra excited about all the desserts this month.
Anyway, I always feel like Tuesdays could use a fun recipe to make them a day to look forward to. And trust me, this Crème Brûlée is definitely worth looking forward to.
Chocolate Crème Brûlée (…why isn’t all Crème Brûlée chocolate?).
Sugar Cookies (…for scooping because I mean, why not?).
Unlike traditional Crème Brûlée, I decided to make a chocolate version topped with sugar cookies. I know the sugar cookie topping might seem a little over the top, but guys, it’s December. We can (and should) do over the top! The idea is that you use the cookies in place of a spoon. So you get a little chocolate Crème Brûlée and a little sugar cookie with each and every bite. Yes, it’s just as sweet and delicious as it sounds.
Here’s the thing. I feel as though most people think that Crème Brûlée is a somewhat intimidating dessert to make, but the truth is that it’s actually one of the easiest. I think it’s the name, Crème Brûlée, with all those odd grammar marks above the letters. It just seems so fancy and unapproachable.
Well, I am here to inform you that you can indeed easily make Crème Brûlée at home. You can. You can!
It’s a pretty simple process. Whisk up some eggs and sugar, warm some cream and chocolate together, stir that into the eggs, pour into ramekins, add water to your baking pan (the water just keeps the surface of the Crème Brûlée from cracking) and bake. Done and done. The hardest part is the forty minute baking time and the hour plus time to chill. The waiting game is no fun. I don’t blame you if you just eat these warm, with cookies…yep, totally done that, it’s delish.
I finish off each Crème Brûlée with a little homemade vanilla sugar, and then these sugar cookies (I just made snowflakes and used a simple white icing (ps. these sugar cookies are delish too). As mentioned, we like to use the sugar cookies in place of spoons to get a scoop of Crème Brûlée with every bite.
It’s perfection on so many levels, and one of the best holiday desserts I can think of. I mean, it’s cookies and chocolate Crème Brûlée.
What could be better?
Bonus? These are the ultimate dessert to entertain with because you can make them a few days ahead and simply keep in the fridge. Be sure to brûlée the top just before serving, it always impresses everyone.
Oh, and a suggestions here…make sure to make plenty of the sugar cookies. These go so fast and I found that once people have finished with their Crème Brûlée they went back to snack on cookies…
Tis the season!
Sugar Cookie Chocolate Crème Brûlée.
Rich, creamy, and swirled with chocolate, this Chocolate Crème Brûlée topped with caramelized vanilla sugar is best eaten alongside a plate full of sugar cookies.
*Adapted from Ina Garten.
1. Preheat the oven to 275 degrees F. Place 6 (8 ounce) ramekins on a baking sheet with sides.
2. In a medium bowl, whisk together the egg, egg yolks, and 1/2 cup sugar.
3. In a medium saucepan, bring the cream to a simmer over low heat. Remove from the heat and add the chocolate, stir until melted. Whisk the hot chocolate cream into the egg mixture until combined. Whisk in the coffee liquor and vanilla. Divide evenly among the prepared ramekins.
4. Transfer the baking sheet to the oven and carefully pour enough water into the baking sheet to come halfway up the sides of the ramekins. Bake for 40-50 minutes or until the custards are set on the edges, but still a little jiggly in the center. Remove and let cool completely, then cover and transfer to the fridge and chill until firm, about 1 hour or up to 3 days.
5. Meanwhile, make the vanilla sugar. Combine the sugar and vanilla bean seeds in a small bowl. Let sit until ready to use. The longer this sits, the more flavor it will develop.
6. When ready to serve, sprinkle the sugar over the tops of the Crème Brûlée. Using a kitchen torch, torch the sugar until caramelized. Allow to cool 5 minutes. Serve with sugar cookies for scooping.
PS. chocolate Crème Brûlée is always a winner. Obviously.
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