Cookies n Crème Brulee



  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  


  • 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.

What You'll Need


Advanced Performance Torch

Product Info


  • TS4000 High Heat Torch For Faster Work Times
  • 14.1oz Bernzomatic Propabe Cylinder
  • Cooking ramekins


  • One Can Of Evaporated Milk
  • One Can Of Condensed Milk
  • Heavy Cream
  • 4 Eggs
  • Sugar
  • Kappa Carrageenan
  • Cookies