Creme Brulee With Glassine Tuiles

Creme Brulee with Glassine Tuiles

French for "burnt cream with glazed tiles," this is a decadently rich custard, layered with caramelized sugar cookies


8 servings


Glassine Tuiles (Cookies)

  • 1 tablespoon unsalted butter, softened
  • 1/2 cup C&H® Quick Dissolve Superfine Sugar
  • 1 vanilla bean, split and scraped
  • 1 pinch kosher salt
  • 2 tablespoons corn syrup, light

Crème Brûlée (Custard)

  • 1 quart heavy cream
  • 1 vanilla bean, split and scraped
  • 8 egg yolks
  • 2/3 cup plus 1 tbsp.
  • 2 tablespoons rum (or any liquor or liqueur)


Glassine Tuiles (Cookies)

Preheat oven to 350°F. In medium bowl, work soft butter into sugar. Add vanilla bean scrapings, salt and corn syrup, stirring with rubber spatula to make a paste. Drop paste 1 teaspoonful at a time onto parchment paper-lined baking sheet, spaced at least 4 inches apart to allow for spreading, for total of 24 tuiles.

Bake 10-15 minutes until caramelized (color from gold to amber—your choice). Cool completely until ready to serve.

Crème Brûlée (Custard)

Bring cream and vanilla bean to a scald by heating in saucepan and bringing just to a boil. Remove immediately from heat. Whisk egg yolks and sugar together in stainless steel mixing bowl until smooth. Add small amount of cream mixture. Whisk to combine and then stir in rest of hot cream mixture and rum. Place stainless steel mixing bowl over pot of simmering water (double boiler). Cook custard in this manner for 30 minutes, stirring every 5-10 minutes. The custard will break (curdle). Strain mixture and whisk until smooth. Cover custard with plastic wrap and chill.

To Assemble: Place small spoonful of Crème Brûlée on plate. Place a Tuile on top of Crème Brûlée and then a spoonful of Crème Brûlée on or off center of the Tuile. Repeat with another Tuile and spoonful of Crème Brûlée. Top with a third Tuile.

Alternative Serving Suggestion: Place large spoonful of Crème Brûlée in bowl and stick 3 of the Tuiles out of the top. Garnish with fresh fruit.

Featured By: Elizabeth Falkner