Cookie Butter BruleePrint Recipe
- Coconut cream 250ml
- Coconut milk 50ml
- Icing sugar 1 table spoon
- Cookie butter (biscoff biscuit spread) 2 table spoons
- Granulated sugar 2 table spoons
- Desiccated coconut 1 table spoon
Pour coconut milk and cream into a mixing bowl and sieve in the icing sugar.
Use an electric mixer to whisk until light, fluffy and thick.
Stir in two table spoons of cookie butter and gently mix with a spatular.
Cover the mixture and cool in the refrigerator for at least two hours before emptying the mixture into ramekins leaving a small space below the rim to allow for sugar.
Empty into the top of the ramekin and use the flat side of a table knife to run across the edge and level the sugar.
Now, the top can be caramelised by either placing the ramekin under a grill to melt the sugar and allow the top to crisp. Or my personal preference is to use a chefs torch, and keeping a uniform distance between the torch flame and the sugar, begin to caramelise the sugar and then move the flame around the top until all of the sugar is caramelised.
Dust with desiccated coconut and serve.