Sugar Cookie Chocolate Crème Brûlée

I’m excited to share this beautifully festive dessert—rich chocolate custard infused with holiday flavours and served alongside crunchy sugar cookies for an elegant yet approachable finish.

Why You’ll Love This Recipe

I love how this dessert brings together silky chocolate crème brûlée with the light, crisp joy of sugar cookies. With the cocoa and coffee-liquor notes weaving in, and the vanilla bean giving a luxurious aroma, I find it both comforting and indulgent. Serving it with cookies adds a fun interactive element—spoon the warm custard, crack the caramelised top, and dunk or pair with the cookie for a perfect bite.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

• 1 egg
• 4 egg yolks
• ½ cup granulated sugar
• 3 cups heavy cream
• 8 ounces bittersweet chocolate, chopped
• ¼ cup coffee liqueur
• 1 tablespoon vanilla extract
• ¼ cup granulated sugar (for topping)
• 1 vanilla bean, halved and seeds scraped out
• Sugar cookies, for serving

Directions

1. Pre-heat the oven to 275 °F (135 °C) (or the temperature your oven’s ideal low setting for custard). Set up six (or so) 6- to 8-ounce ramekins in a deep roasting pan.
2. In a medium saucepan, pour in the heavy cream. Scrape the seeds from the vanilla bean into the cream, and include the pod as well. Heat gently over medium heat until the cream is hot and beginning to steam—but not boiling. Remove from heat and let the vanilla bean infusion steep for about 10 minutes.
3. While the cream is steeping, chop the bittersweet chocolate finely and place in a heat-proof bowl. Discard the vanilla bean pod once steeping is done (or wash, dry and save for another use).
4. Return the infused cream to very low heat if it has cooled too much, just to bring back warmth, then pour the hot cream over the chopped chocolate. Let stand a minute, then whisk until the chocolate is fully melted and smooth.
5. In another bowl, whisk together the whole egg + the 4 egg yolks with the ½ cup granulated sugar until the mixture lightens slightly in colour. Then slowly pour the warm chocolate-cream mixture into the egg mixture, whisking constantly to temper the eggs so they don’t scramble. After fully combined, stir in the coffee liqueur and the vanilla extract.
6. Strain the custard through a fine-mesh sieve into a measuring cup (to catch any bits of cooked egg or chocolate lumps) and then divide it evenly among your ramekins. Place the roasting pan with the ramekins on a rack, then carefully pour hot water into the roasting pan so that the water comes about halfway up the sides of the ramekins (this is the bain-marie/water bath method).
7. Bake for about 35-45 minutes, or until the custards are set around the edges but still have a slight wobble in the centre. (Timing may vary depending on your oven and ramekin size.)
8. Remove the ramekins from the water bath, cool to room temperature, then cover and refrigerate for at least 2 hours, ideally overnight, until thoroughly chilled.
9. Just before serving, sprinkle about 1 tablespoon split among the ramekins of the additional ¼ cup granulated sugar over each custard top. Using a kitchen torch (or broiler if you don’t have one), caramelise the sugar until golden brown and crisp. Let the sugar crust harden for a minute.
10. Serve each ramekin alongside sugar cookies—either for dunking, scooping or simply enjoying on the side.

Servings and Timing

This recipe makes approximately 6 servings (based on six ramekins).
Prep time: ~25 minutes
Bake time: ~35-45 minutes
Chill time: ~2 hours (or overnight)
Total time: ~about 3 hours (including chilling)

Variations

• I sometimes swap the coffee liqueur for orange liqueur (e.g., Grand Marnier) to give a citrus-chocolate twist.
• Instead of sugar cookies for serving, I’ll pair it with ginger snaps or almond biscotti for contrast.
• You can flavour the custard further by adding a pinch of ground cinnamon or nutmeg for a holiday spice component.
• For a non-alcohol version, omit the coffee liqueur and increase vanilla extract by 1 teaspoon, or add a bit of strong-brewed espresso for depth.
• I’ve also served the custard in mini glasses rather than ramekins and sprinkled crushed cookies on top after caramelising for texture.

Storage/Reheating

• You can make the custards ahead of time and keep them covered in the refrigerator for up to 2-3 days before caramelising the sugar and serving.
• Once caramelised, it’s best to serve soon, as the sugar crust will eventually absorb moisture and soften.
• There’s no reheating required—these are best enjoyed chilled with a crisp sugar crust on top.
• Leftover sugar cookies should be stored in an airtight container at room temperature to maintain crunch.

FAQs

1. Can I use only egg yolks instead of one whole egg plus yolks?

Yes—you can. Many crème brûlée recipes use only yolks for a richer texture. In this version, the whole egg adds a bit of structure, but you could use 5 egg yolks instead.

2. Why do I need to temper the eggs?

Tempering means slowly incorporating hot cream into the eggs while whisking so the eggs don’t cook prematurely and turn into scrambled bits. That yields a smooth custard.

3. What size ramekins should I use?

I recommend 6- to 8-ounce ramekins. They allow for the custard to set nicely while the water bath works properly.

4. Can I skip the vanilla bean and just use extract?

Yes, you can—but the vanilla bean adds a subtle aromatic depth and little specks that look beautiful. If you skip the bean, increase the vanilla extract by about 1 teaspoon for flavour.

5. What if I don’t have a kitchen torch?

You can carefully place the ramekins under a very hot broiler for 1–2 minutes to caramelise the sugar layer. Watch closely so they don’t burn.

6. How do I know when the custard is done baking?

The centre should still wobble slightly when you gently shake the ramekin. The edges should be set. It will continue to set as it chills.

7. Can I make this gluten-free?

Yes—the custard itself is gluten-free. Just make sure the sugar cookies you serve with it are gluten-free if needed, or substitute with a gluten-free cookie.

8. Why use heavy cream?

Heavy cream gives the custard its luscious, rich texture. Using a lighter cream or milk will affect how the custard sets and its richness.

9. How far ahead can I prepare this dessert?

You can bake and chill the custards up to 3 days ahead (per many chocolate crème brûlée recipes) and caramelise just before serving.

10. Can I add extra flavourings?

Yes. You can stir in a pinch of sea salt, a bit of orange zest, or even chilli flakes for warmth. Just ensure they complement the chocolate and don’t overpower the custard.

Conclusion

I find this Sugar Cookie Chocolate Crème Brûlée to be one of my favourite desserts when I want something both decadent and festive. The chocolate custard is ultra-smooth and indulgent, the caramelised sugar top is fun and interactive, and pairing it with sugar cookies adds a playful texture and presentation. Whether for a holiday gathering or a special treat, I feel confident serving it—and I think it’s going to become a go-to.

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