Cookies n Crème Brulee

Directions

1. Pour one can of evaporated milk into a bowl
2. Add one can of sweet condensed milk
3. ½ qt. heavy cream
4. 4 egg yolks 
5. 1 tbsp. sugar
6. ¾ tsp. kappa carrageenan
7. Heat until 100°F
8. Continuously stir the mixture until it reaches 170°F
9. Pour the heated mixture over the cookie base
10. Refrigerate for 1.5 hours

Finishing Touches

• Generously sprinkle raw sugar onto the fresh crème brûlée
• Caramelize 20-25 seconds using the Bernzomatic Torch  

Tips

• Read our General Safety Precautions before starting your project.
• Read the instructions that come with your torch before beginning your project.
• The torch flame should be blue for optimal temperature.
• Always remove torch from fuel cylinder and store fuel in an upright position after completing your project.