I love all things Crème Brûlée! This year I have already made a Crème Brûlée Cheesecake and now I have created these delectable Crème Brûlée Cookies! The cookie itself tastes like a chocolate chip cookie (without the chocolate chips of course). And it has a smooth and creamy cream cheese frosting with the classic caramelized sugar on top. I love the taste of this classic cookie with the textures of a crème brûlée on top.

If you are wanting a more traditional custard based creme brulee recipe then you have to check out my Earl Grey Creme Brulee and Lavender Creme Brulee for Two!

Recipe Ingredients

Granulated Sugar – Used in the creme brulee cookie dough and for the classic sugar topping that gets torched to create the hard outer shell.

Vanilla Extract – Enhances the overall flavors in the cookie dough and frosting.

For a full list of ingredients and amounts see the recipe card below.

Step #2: In the bowl of a stand mixer cream together the butter and sugars until fluffy.

Step #3: Next, add in the vanilla and egg into the mixture and stir until combined.

Step #4: In a separate bowl add in the flour, cornstarch, baking soda, and salt and whisk together.

Step #5: Then, add the dry ingredients into the wet ingredients and mix on a low speed until smooth. Scrape down the sides of the bowl as needed.

Step #6: Using a small cookie scoop, place Tablespoon sized balls of cookie dough onto your prepared cookie sheets. Press down each cookie dough ball to flatten ever so slightly.

Step #7: Bake the cookies for 8-10 minutes until the edges are slightly golden brown then remove from the oven and allow the cookies to cool completely.

Step #8: While the cookies are cooling, prepare the frosting. In a medium bowl beat the cream cheese, powdered sugar and vanilla until smooth.

Step #9: Next, in a small separate bowl add in the granulated sugar. Then, spread about 1 Tablespoon of the cream cheese frosting on the top of each cookie and then press the cookie into the bowl of granulated sugar so that the sugar sticks to the frosting. Note: You can also sprinkle a teaspoon of sugar on the top of each cookie, but I have learned that pressing the cookie in sugar covers more frosting.

Step #10: Using a kitchen torch, caramelize the sugar on top, set aside to cool, then serve and enjoy!

Expert Tips

Here are some tips on using your kitchen torch:

• You want your torch set to a medium-high heat.
• Be sure the flame is a few inches away from the cookie or you could burn the sugar on the top.
• Start from the edges of the cookie and move inwards slowly.
• Do not stay in one spot for too long, keep moving the torch or this could result in burning.

FAQs

Storage Information

You can store these creme brûlée sugar cookies in an airtight container on your counter for 3 days. In your fridge for 1 week or in your freezer for up to 2 months. If you are going to freeze them, I recommend waiting to make the frosting until you are ready to serve them.

Other Delicious Cookie Recipes to Try

• Monster Cookies
• Sparkling Shortbread Cookies
• Vegan Oatmeal Chocolate Chip Cookies
• Madeleine Cookies

Sweet, fresh, and creamy is what you taste with this exquisite Mango Tart recipe. A homemade tart crust, filled with a tangy yogurt filling and topped with beautifully sliced mangoes that creates a dish almost too beautiful to eat! Your guests will not only love the presentation, but the flavor of this fresh dessert designed to wow any pallet.

I had so much fun making this beautiful tart. If you love a fun pastry like this one, then you must also try my Danish Kringle and Apple Strudel.

Recipe Ingredients

Mangoes – It is important to have ripe mangoes for the beautiful yellow color and perfect mango flavor just like in my Mango Salad.

Yogurt – The base to create a smooth and creamy filling.

For a full list of ingredients and amounts see the recipe card below.

Step #2: In a large bowl, whisk together the large egg, sugar, and butter.

Step #5: Prick the crust with a fork and bake it in the oven for 25-30 minutes or until golden brown.

Step #7: On a cutting board, cut 1 cm off the top and bottom of the mangoes to give them a flat base. Standing it upright, slice the skin off the exterior and remove the meat from the sides. Thinly slice the mangoes and set aside. Note: I put the sliced mango back in the fridge to slightly firm up to make them easier to handle because they can get slimy.

Step #8: In a medium bowl, using a stand mixer, or handheld mixer, mix the cream cheese, yogurt, sugar, orange zest, orange juice and vanilla extract. Then transfer the mixture to the cooled tart crust.

Step #9: Next, starting from the outer edge, place the thin slices of mango in a circular pattern making full rotations all the way to the center.

Step #10: Finally, chill for at least 1 hour in the fridge, then serve and enjoy!

FAQs

Storage Information

You can store the leftovers of this Mango Tart in an airtight container in your fridge for about 2 days.

If you want to freeze this mango tart you can wrap it in plastic wrap and place it in an airtight container in your freezer for up to 2 weeks.

More Recipes to Love

• Egg White Quiche
• Arkansas Green Beans
• Vegan Pecan Pie
• Thai Mango Sticky Rice

I love this egg white quiche recipe. It is light, airy, and packed with fresh vegetables. Egg whites can have a blander flavor compared to egg yolks so I have dressed up this Egg White Quiche recipe with cheese, fresh herbs, and lots of colorful veggies!

If you love a good quiche like me then you have to also try my Mediterranean Quiche or even my Potato Frittata which is very similar as well.

Step #2: Using a fork, poke a couple holes in the bottom of the crust and bake in the oven for 5-7 minutes until the crust is ever so slightly baked. Then remove and set aside.

Step #3: In a large bowl whisk together the egg whites, milk and cheese.

Step #4: Next, add in the onion, garlic, fresh herbs, salt and black pepper. Stir to combine.

Step #6: Next, layer the tomatoes, peppers and spinach on top of the crust. The spinach can tend to clump in the middle of the quiche, so you can chop the spinach before adding it and have it be a little more evenly dispersed throughout. You can save some veggies to the side to add on top before baking.

Step #7: Then, carefully pour the egg mixture into the pie crust.

Step #8: Bake in the oven for 40-45 minutes until a knife comes out clean, then serve and enjoy!

FAQs

Storage Information

You can store this quiche in an airtight container in your fridge for 3-4 days. With the amount of egg whites used in this recipe, I would not recommend freezing this egg white quiche recipe.

To reheat you can do so in your oven at 350 degrees Fahrenheit or in your microwave until everything has warmed through.

More Delicious Brunch Recipes

• Mini Chocolate Chip Muffins
• Jalapeno Cheddar Biscuits
• Chilaquiles Rojos
• Vegan Blueberry Muffins

French Onion is one of those classic flavors that you can taste and smell when someone mentions it. I love classic French Onion soup and I wanted to take the flavors from that scrumptious recipe and make it a hearty dish by adding in some juicy pork chops! This recipe is thick, saucy, and is certain to be a hit in your household.

This recipe makes for the most flavorful weeknight meal. I like serving these flavorful and tender pork chops alongside my Red Skin Mashed Potatoes or White Rice and Roasted Green Beans!

Step #2: Next, add in the onions and sauté for 5 minutes.

Step #4: While onions are cooking, in a small bowl combine the salt, pepper, dried thyme, and garlic powder and mix. Then, season both sides of the pork chops with the spice mixture and set aside.

Step #6: Next, remove the onions from the skillet, reduce the heat to medium, drizzle a little olive oil in the skillet if needed and cook the pork chops, about 3-4 minutes per side then transfer the pork chops to a plate.

Step #7: Add the onions back into the skillet and sprinkle the flour over the top. Stir in and cook for about one minute.

Step #8: Then, pour in the remaining cup of beef stock and bring the mixture to a boil.

Step #9: Once boiling, place pork chops back into to the pan and spoon some of the broth over the top of the pork chops.

Step #10: Then add a slice of provolone cheese to the top of each pork chop and a mound of shredded gruyere cheese on top of that.

Step #12 Plate a pork chop with a hefty spoonful of the French onion sauce and stock mixture over the top, serve and enjoy!

FAQs

Storage Information

You can store these French Onion Pork Chops in an airtight container in your fridge for 3-4 days. I would not recommend freezing this recipe.

To reheat you can do so on the stovetop over medium heat. I would add in a splash of water, beef broth or stock to add in some moisture. You can also reheat in the microwave until everything has warmed through.

More Delicious French Recipes

• French Pork Chops with Apple Cream Sauce
• French Apple Cake
• French Lentil Salad with Walnuts and Goat Cheese
• Chicken Paillard

Creamy decadence is what you get with this Creme Brulee Cheesecake Recipe. The texture is soft and smooth on the inside with a classic crisp caramelized sugar topping on top.

Although I do love a traditional Creme Brulee like my Earl Grey Creme Brulee, combining these two traditional desserts together has never been easier! It’s quick to whip up, then it sets overnight, and finally you have a delicious cheesecake at your fingertips!

Recipe Ingredients

Graham Cracker Crumbs – To create a crumbly homemade crust to envelop this cheesecake.

Cream Cheese & Mascarpone Cheese – Two key ingredients when making any cheesecake.

Granulated Sugar – Some to add sweetness to the cheesecake filling, and more for the all-important topping that will be torched leaving a crisp, caramel flavor.

For a full list of ingredients and amounts, see the recipe card below.

Step #2: Mix the graham cracker crumbs, sugar, and melted butter in a large bowl until combined.

Step #3: Pat the crumb mixture onto the bottom and halfway up the sides of a 9-inch springform pan.

Step #5: Then, using the paddle attachment of your stand mixer, or using an electric hand mixer, beat together the cream cheese, mascarpone cheese, flour, and salt until fluffy. About 3 minutes.

Step #6: Next, add in the sugar and continue mixing until smooth.

Step #7: Add in the vanilla extract and mix until combined.

Step #8: Then, add the large eggs one at a time until combined.

Step #9: Pour the cheesecake batter into your prepared springform pan and bake for 60 minutes until most of the cheesecake is set and only the middle is slightly jiggly when moved.

Step #12: Then use a spoon to sprinkle the granulated sugar evenly over the top of the cheesecake and using a kitchen torch, melt the sugar to a beautiful golden brown. This takes time so be patient. Be careful not to burn it, less is more.

Step #13: Finally, serve and enjoy!

FAQs

Storage Information

You can store this cheesecake in an airtight container in your fridge for 4-5 days. If you are wanting to freeze this cheesecake you can but do it before you add the caramelized topping. Wrap it in plastic wrap and place it in an airtight container and it will last in your freezer for up to 1 month.

More Dessert Recipes You Will Love

• Mayan Chocolate Pot de Creme
• Japanese Cheesecake
• Lavender Creme Brulee for Two

There are so many classic French dishes that remind me of my travels to France because you would see them on every menu. Others, similar to these French Crepes, are my Croque Monsieur (Toasted Ham and Cheese Sandwich), Savory Crepes with Chimichurri Sauce, and Earl Grey Creme Brulee.

If you have not been to France and have always wanted to go, do it! I promise you will not regret it. The food alone is worth it! But of course, we cannot forget about all the history and beautiful architecture it also has in store. One thing you will find on the menu at almost every French café you stumble upon is these scrumptious crepes. They are a staple in French cuisine, and if you don’t end up making it over to Europe, this recipe will bring France into your own home!

Reasons to Love These Fluffy Crepes

• I love that this fluffy crepe recipe makes crepes with a delightful texture, balancing lightness and richness in every bite.
• Their versatility allows for endless sweet and savory crepe fillings combinations.
• French Crêpes are easy to make with simple ingredients, they’re accessible for any home cook.

Recipe Ingredients

• Whole Milk: Imparts creaminess and moisture, contributing to the delicate, light texture.
• Butter: Melted butter in the batter brings a rich, subtle flavor and improves texture. It makes the crepes tender and slightly crisp at the edges.

See the recipe card for full information on ingredients and quantities.

Variations

• Salted Butter Variation: Replace salted butter with unsalted butter for a more controlled salt content. When cooking, you can also use a small amount of unsalted butter to grease the pan.
• Filling Options: Combine smoked salmon, dill, and cream cheese for a savory base. For a rich, sweet contrast, add a swirl of coconut cream with vanilla extract.

Step #1: In a medium bowl, sift together the flour, sugar, and salt. Set aside.

Step #2: In a large bowl, beat the milk and eggs together with an electric mixer or the whisk attachment on a stand mixer.

Step #3: Add in the dry ingredients until the batter is smooth and there are no lumps. Then, stir in the melted butter.

Step #4: Using your additional butter, grease your frying pan over medium-low heat. Pour in the batter until it barely covers the bottom of the pan.

Step #6: Brown on one side and flip to brown on the other side.

Step #7: Finally, serve and enjoy!

Topping Suggestions

• Berries and Cream: These crepes are my favorite! They are filled with color and sweetness and almost look too good to eat! For these, I spread some fresh whipped cream on a crepe and then layered in some fresh fruit like strawberries and blueberries. Then, you can fold it up and add additional toppings on top!

• Banana and Nutella: Is there a better combination than chocolate and bananas? For these sweet crepes, I spread on a pat of that delicious and chocolatey hazelnut spread and layered with bananas. And if you want to add some extra sweetness to your day, drizzle some chocolate sauce over the top, and voila!

Expert Tips

• Batter Resting: Allow the crepe batter to rest for at least 30 minutes before cooking. This helps the flour to fully absorb the liquid, resulting in smoother, more cohesive crepes.
• Pan Temperature: Ensure the pan is evenly heated before pouring the batter. A crepe pan that’s too hot or too cold can cause the crepes to cook unevenly.
• Consistent Thickness: Use a ladle or measuring cup for the batter to maintain consistent thickness and size for each crepe.

Frequently Asked Questions

Storage Info

Store French crepes by layering them between sheets of wax paper and wrapping them in plastic wrap before placing them in an airtight container. They’ll stay fresh in the fridge for up to 5 days. For longer storage, crepes can be frozen for up to two months; ensure they’re well-wrapped in plastic wrap and then foil to prevent freezer burn.

To reheat, simply place them in a warm skillet for a minute or two, or microwave for a few seconds until heated through.

More French Recipes That You’ll Love

• Chicken Florentine
• Lavender Creme Brulee for Two
• Monte Cristo Sandwich
• French Apple Cake
• Peanut Butter and Jelly French Toast
• French Pork with Apple Cream Sauce
• French Onion Pork Chops
• Cinnamon French Toast