Description
Indulge in these delightful Crème Brûlée Cookie Cups that combine a buttery cookie shell with a rich custard filling, topped with a heavenly caramel drizzle. Perfect for impressing guests or treating yourself, these treats are a must-try!
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- ½ teaspoon baking soda
- 1 cup heavy cream
- 4 egg yolks
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- Caramel sauce for drizzling
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together 1 cup of softened unsalted butter and 1 cup of granulated sugar until light and fluffy. Add in 1 large egg and 1 teaspoon of vanilla extract, mixing until well combined.
- Gradually add 2 cups of all-purpose flour and ½ teaspoon of baking soda to the wet mixture, stirring until just combined. Don’t over-mix!
- Scoop about a tablespoon of dough into each cup of a greased muffin tin. Press the dough down to form small cups, making sure the edges are higher than the center.
- Bake in the preheated oven for 10-12 minutes or until the edges are golden. Remove from the oven and let them cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
- In a saucepan, heat 1 cup of heavy cream over medium heat until just simmering. In a separate bowl, whisk together 4 egg yolks, ½ cup of granulated sugar, and 1 teaspoon of vanilla extract until smooth. Gradually whisk the hot cream into the egg mixture to temper the eggs, being careful not to scramble them.
- Pour the custard filling into each cooled cookie cup, filling them about ¾ full. Bake them in a water bath at 325°F (160°C) for 25-30 minutes, or until the custard is set but still slightly jiggly in the center.
- Allow the cookie cups to cool to room temperature, then refrigerate for at least 2 hours to set fully.
- Just before serving, drizzle your cookie cups with caramel sauce for an extra touch of sweetness and decadence.
- Prep Time: 30 mins
- Cook Time: 45 mins
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 cookie cup
- Calories: 250
- Sugar: 15 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 70 mg
Keywords: Allowing your cookie cups and custard to cool properly ensures the best texture and flavor. You can infuse the heavy cream with lemon zest or espresso for unique twists on the classic flavor.