Choc Chip Creme Brulee Slices

Hello Again Darlings💞💞

Many , many of my days revolve around food, most especially desserts, be it making them or eating them. Very few things make me as happy as chocolate, Creme brulee and cookies….Until this sweet thing came into my life 😛  I thought,  what could make me happier than these three heavenly desserts? And then it came to me…all three of these combined into one ultimate dessert, of course.

Straight into my kitchen I went to excitedly try and test and create my idea of the ultimate sweet treat. You cannot be anything but happy when indulging in this. It is essentially a Creme brulee set on top of a chocolate chip cookie. I mean, can you say instant mood lifter 🙌

Ok so let me break it down for you so that you too can make yourself the best mood lifter ever☺️

Choc Chip Creme Brulee Slices

Choc Chip Creme Brulee Slices

For the cookie base:

1C flour

1 small egg

1/4C sugar

1tsp baking powder

60g butter

pinch salt

50g chocolate chips

1tsp vanilla essence

Preheat oven to 180 degrees celcius.

Cream butter and sugar together. Add egg. Mix. Add the rest of the ingredients and form a soft dough. Press dough into a greased 20cm X 20cm baking tray and bake blind,  (cover dough with baking/wax paper that is the. weighted down with rice on top),  at 180 degrees celcius for 15 minutes. Remove from oven and remove the rice and wax paper. Return dough back to oven uncovered and bake for a further 5 mins to brown.

Remove browned biscuit base from the oven and allow to cool. The refrigerate to cool down completely.

For the Creme Brulee Filling:

2C milk (full cream)

1/2C cream

the seeds scraped from 1 vanilla pod as well as the empty pod.

90g cornflour

5 egg yolks

3/4 C granulated or castor sugar (I usually use castor)

21/2 Tbl butter

Heat the milk, cream vanilla seeds and pod in a pan until it reaches just below boiling point. In a separate bowl, whisk together the yolks, sugar, cornflour. Add about 1/4C or so of the heated milk to the egg yolk mixture and mix quickly.

Remove the pod from the milk and the. Add the yolk mixture to the milk and return to heat (medium heat), whisking constantly until mixture gets very thick. Remove from heat and add the butter (cut into little cubes/pieces to enable easier melting). Whisk butter into custard mixture until all the butter has melted.

Transfer the Creme Brulee mixture into a bowl. Cover with cling wrap, ensuring that the cling wrap in directly Over /touching the custard, to prevent a skin from forming. Once cooled, remove the base from the fridge and smooth the Creme Brulee mixture evenly over the chocolate chip base. Cover once again with cling wrap and let it set in fridge overnight (or at least 6 hours).

To serve, cut into slices. Generously sprinkle  granulated sugar on top of the Creme Brulee filling and using a blowtorch, melt/caramelize the sugar until all the sugar has melted and formed into that gorgeous, amber, caramel crackle on top that rounds off the perfect Creme Brulee.

And that is all it takes to make the ultimate dessert to keep your taste buds and heart happy all day long 🤗

Happy Baking my Loves

Love Arita B. ❤️💋

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