Cookie Butter Creme Brulee
By :Carole Nelson Brown
Print Recipe
Votes: 2
Rating: 5
Rate this recipe!
Course Dessert
Cuisine French
Difficulty Easy
Browse Category Dessert
Duration 30-60 min
Cooking Technique Pressure Cook
Main Ingredient Cookie Butter, Cream, Sugar
Prep Time 20 minutes
Cook Time 8 minutes
Servings
4 servings
Ingredients
White Chocolate Cooker Butter Ganache
  • 2.5 Tbsp chopped white chocolate or white chocolate chips
  • 1/4 cup cookie butter
  • 1/4 cup heavy cream
Creme Brulee
  • 4 egg yolks
  • 1/4 cup sugar
  • 1/2 tsp Vanilla
  • 1 1/2 cup heavy cream
  • 6 Tbsp sugar
Course Dessert
Cuisine French
Difficulty Easy
Browse Category Dessert
Duration 30-60 min
Cooking Technique Pressure Cook
Main Ingredient Cookie Butter, Cream, Sugar
Prep Time 20 minutes
Cook Time 8 minutes
Servings
4 servings
Ingredients
White Chocolate Cooker Butter Ganache
  • 2.5 Tbsp chopped white chocolate or white chocolate chips
  • 1/4 cup cookie butter
  • 1/4 cup heavy cream
Creme Brulee
  • 4 egg yolks
  • 1/4 cup sugar
  • 1/2 tsp Vanilla
  • 1 1/2 cup heavy cream
  • 6 Tbsp sugar
Votes: 2
Rating: 5
Rate this recipe!
Instructions
  1. Make the ganache by heating the cream in a steel bowl set over a simmering pot of water. Mix the chopped white chocolate in with the cream and stir gently, until it starts to melt and then stir the cookie butter and whisk until all the chocolate is melted and the cookie butter is fully incorporated.
  2. Divide the ganache evenly between 4 to 6 ramekins and put those in the freezer to harden (leave them at least 15 minutes or more)
  3. Whisk the egg yolks and sugar together until the yolks are pale yellow and then whisk in the vanilla and the cream, making sure it's totally incorporated. Pour through a fine strainer into a bowl with a pouring spout. Take the ramekins out of the freezer and divide the custard evenly between them.
  4. Pour 1 cup of water to the bottom of the pot to build steam and then place the trivet in. Cover each ramekin with tin foil and put four down on top of the trivet in your cooking pot.
  5. Carefully stack the next two on top of the bottom four, cover and cook at high pressure for 8 minutes with a 2 minute quick release. (it took about 6 minutes to come to pressure so that makes a total of 16 minutes from start to finish)
3 replies
  1. GardenGirl73
    GardenGirl73 says:

    You can buy Cookie Butter in the same section as peanut and other nut and seed butters. Trader Joe’s sells a wonderful cookie butter.

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