Cookie Butter Creme Brulee
Servings Prep Time
4servings 20minutes
Cook Time
8minutes
Servings Prep Time
4servings 20minutes
Cook Time
8minutes
Ingredients
White Chocolate Cooker Butter Ganache
  • 2.5Tbsp chopped white chocolate or white chocolate chips
  • 1/4cup cookie butter
  • 1/4cup heavy cream
Creme Brulee
  • 4 egg yolks
  • 1/4cup sugar
  • 1/2tsp Vanilla
  • 1 1/2cup heavy cream
  • 6Tbsp sugar
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)