Name: Biscoff Cookie Butter Crème Brûlée
Prep time: 15 min
Cook time: 35 min
Total time: 4 h 50 min
Yield: 2
Ingredients: 1 cup (240 ml) heavy cream; 3 tablespoons Biscoff cookie butter spread; 3 large egg yolks; 2 tablespoons granulated sugar (for custard); 1 teaspoon pure vanilla extract; Pinch of salt; 2-3 teaspoons granulated sugar (for topping, divided); 2 whole Biscoff cookies (for garnish)

Description

Silky vanilla custard blended with rich Biscoff spread for warm caramel spice notes, finished with a crackly torched sugar crust and a whole Biscoff cookie garnish. Baked low and slow in ramekins for perfect texture. Ready in about 50 minutes including chilling.

Cultural Background

Crème brûlée originated in France, with the earliest known printed recipe appearing in François Massialot's 1691 cookbook "Le Cuisinier Royal et Bourgeois," though similar "burnt cream" desserts existed in England and France as early as the 17th century. It draws from older European custard traditions and was later popularized in the 20th century as a fine dining staple. Biscoff spread comes from Lotus Biscoff speculoos cookies, a spiced shortbread invented in Belgium in 1932 and traditionally enjoyed with coffee.

Recipe Info

PREP TIME: 15 minutes
COOK TIME: 35 minutes
TOTAL TIME: 50 minutes (plus 4 hours chilling)
SERVINGS: 2
DIFFICULTY: Medium

Ingredients

1 cup (240 ml) heavy cream
3 tablespoons Biscoff cookie butter spread
3 large egg yolks
2 tablespoons granulated sugar (for custard)
1 teaspoon pure vanilla extract
Pinch of salt
2-3 teaspoons granulated sugar (for topping, divided)
2 whole Biscoff cookies (for garnish)

Instructions

Preheat oven to 325°F (163°C). Place two 6-ounce ramekins in a baking dish and set aside.
In a small saucepan over medium heat, warm the heavy cream and Biscoff spread together, stirring until the spread melts completely and the mixture is smooth and steaming (do not boil). Remove from heat.
In a medium bowl, whisk the egg yolks, 2 tablespoons granulated sugar, vanilla extract, and salt until pale and slightly thickened, about 1 minute.
Slowly pour the warm cream mixture into the yolks while whisking constantly to temper the eggs and avoid curdling.
Strain the custard through a fine-mesh sieve into a measuring cup or bowl to remove any lumps.
Divide the custard evenly between the two ramekins. Place the baking dish in the oven and carefully pour hot water into the dish around the ramekins until it reaches halfway up the sides.
Bake for 30-35 minutes until the edges are set but the centers still jiggle slightly when gently shaken and an instant-read thermometer reads 170-175°F (77-79°C) in the center.
Carefully remove the ramekins from the water bath, cool to room temperature on a wire rack, then cover and refrigerate for at least 4 hours or until fully chilled and set.
Just before serving, sprinkle 1-1.5 teaspoons granulated sugar evenly over each custard surface. Use a kitchen torch to caramelize the sugar until deep golden brown and crackly, moving in circular motions for even browning. Let the crust harden for 1-2 minutes.
Garnish each with a whole Biscoff cookie placed on the side or lightly pressed into the crust. Serve immediately.

Tips

- Use a water bath and low oven temperature to ensure the custard sets gently without curdling or separating for the silkiest texture.
- Avoid over-torching the sugar topping, which can burn and taste bitter; work quickly in even passes.
- Substitute cookie butter with an equal amount of Speculoos spread or a mix of peanut butter and cinnamon if Biscoff is unavailable.

Nutrition

Calories: 520
Protein: 7g
Carbs: 35g
Fat: 40g