Creme de la Creme

Yesterday Emily and I made delicious creme brulee! Now this isn't your typical creme brulee. Instead of caramelizing the top, we did a recipe that puts a cookie on top. An amazingly delicious Belgian cookie.

Speculoos Cookies and my little Ramekins

It called for a Belgian cookie called Speculoos. Emily bought some while she was in France, so we had the real thing (By the way, Emily also has a blog. It's called Movies and Mayhem. Check it out here)! The recipe was also French, which meant we spent the morning converting measurements and translating before we could get started.

Emily bought an amazing little creme brulee cookbook while she was in France, so this shouldn't be our only creme brulee adventure this semester. If you don't have time to run to France or Belgium to pick up cookies you can try the american version which happens to be sold at Walgreens. I'm definitely going to try and find these once we run out of the ones Emily bought. They taste kind of cinnamon-y, almost like a graham cracker (except classier? lol). At least that's the best comparison I could think of.

Here's the recipe we used:

Pots de creme a la vanille et speculos (Makes 4-6 servings)

Ingredients:

1 1/2 Cups Whipping Cream

1/2 Cup Milk

Just under 1/3 cup sugar

4 egg yolks

Vanilla (just under a tablespoon)

4-6 speculos cookies

Put milk and vanilla in a saucepan on low heat.

In a separate bowl whisk the egg yolks and sugar together. Add the whipping cream and mix well. Little by little, add the hot milk/vanilla mixture to the cold mixture in the bowl. Put in the fridge for at least two hours.

Set the oven for 200 degrees Fahrenheit. Put the contents of the bowl in your ramekins. Place the speculos cookies on the top of the mixture in each ramekin.

Bake for 60 - 75 minutes.

When we put the ramekins in the oven we placed them all on a cake pan together, so we wouldn't have to worry about them wobbling around or getting to messed up when we took them out.

This is what they should look like when you take them out of the oven.

Put in the fridge for at least one hour before serving (2 hours is probably a safer bet). Then you're done!

Emily showing off our finished creme brulees. They looked just like the picture in the book; we were so proud of ourselves :)

Now Eat!

We had so much fun making these!

Currently catching up on: Modern Family