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Sugar Cookie Creme Brulee | Instead of leaving cookies for Santa, leave him a Sugar Cookie Creme Brulee!
I can’t tell you how excited I was to see the International Delight® holiday coffee creamers at Walmart the other day. They can only be found this time of year and, for me, that makes finally getting to enjoy them extra special.
I grabbed two (this time… you know I’ll go back for more!), International Delight® Sugar Cookie Coffee Creamer and International Delight® Chocolate Hazelnut Coffee Creamer. I’m pretty sure I’ll be headed back soon for the International Delight® Pumpkin Pie Spice Coffee Creamer!
The weather is getting colder and that means enjoying time by the fire. Being in Arizona, for us that means using the fire pit outside. It’s one of my favorite things to do this time of year. While the kids were warming up with their hot cocoa, I was enjoyed a hot cup of coffee. With the Chocolate Hazelnut creamer, the scene couldn’t have been more perfect.
I love using the Frosted Sugar Cookie Creamer in coffee, but instead I wanted to do something a little different with the Sugar Cookie creamer. I decided to use the Sugar Cookie creamer to make Creme Brulee. Wouldn’t it be fun to leave Sugar Cookie Creme Brulee out for Santa instead of cookies? I’m pretty sure Santa would love a little mix up in the sweets he gets to enjoy this year. Plus, it couldn’t have been an easier dessert to make!
Aren’t they gorgeous? They can be made for Santa, but they’re also the prefect dessert for a holiday party. Delicious and elegant. These creme brulees will look beautiful and dress up any dessert table.
- 1 large egg
- 4 large egg yolks
- 1 teaspoon vanilla extract
- 3 cups International Delight® Sugar Cookie Coffee Creamer
For the Hard Shell Topping:
- 6 Tablespoons granulated sugar
- 6 (5 ounce) ramekin dishes
- 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.