COOKIES & CREME BRULEE

INGREDIENTS

150g choc chip cookies
1 vanilla pod
300ml double cream
300ml single cream

1 heaped tbsp malt powder
6 egg yolks
3 heaped tbsp caster sugar milky way magic stars (optional)

To decorate

Caster sugar to sprinkle edible silver glitter and dust

METHOD

Preheat the oven to 150 ̊C.

Break the cookies into small pieces into a round heatproof dish, approx 23cm in diameter.

Split the vanilla pod and place the seeds into a bowl and place the pod into a saucepan. Put the double cream, single cream and malt powder into the saucepan with the vanilla pod to infuse. Set to one side.

Separate your eggs and put the egg yolks and sugar into the bowl with the vanilla seeds and whisk together by hand.

Heat the cream in the saucepan until just below boiling point. Pour the hot cream through a sift into the egg yolk mixture, to catch the vanilla pod and whisk until fully combined.

Put the dish with the cookie in, into a large roasting tin. Pour the custard mixture over the cookies in the dish to fully submerge and cover. You can use a spoon to coat and move around any cookie pieces that have bobbed up to the surface. You can also stir through some milky way magic stars.

Carefully pour enough boiling water into the roasting tin so that it comes halfway up the sides of the dish.

Carefully slide into the oven and cook for approx 40 minutes or until set but with a slight wobble in the middle.

Check after 30 minutes to see how it’s doing.

Remove from the oven and then the roasting tin and leave to cool, before placing in the fridge to fully chill.

Sprinkle over the caster sugar, then using a blow torch or placing under a hot grill, heat until the sugar granules melt and caramelise to golden brown. Sprinkle over some edible silver glitter/dust and allow to set and harden before cracking through the sugar surface to enjoy!