I love Girl Scout cookies. I don’t care that I can get pretty much the same thing for half the price at my local Kroger. The girls doing amazing things on the box always make me smile. In the spirit of Girl Scouts, I’ve decided to go on a mission to use GSCs in new ways to create even MORE delicious treats. Today, we’re going to make Trefoil Brulee.
To begin, we need to whip up a custard. Custards are, in my humble opinion, the easiest of the puddings (except instant or the kind in a cup) to make. Some milk, eggs and sugar and you’re halfway there. If we’re to be technical, a custard isn’t a pudding at all, but it’s close enough. Custard doesn’t require stirring at the stove for half an hour while your pudding thickens, it lets the eggs do all the hard work.
To begin, butter or otherwise slick up the inside of 4-6 ramekin cups. If you don’t have ramekins, I bet you have some plain (meaning no stick on decoration or paint of unknown origin) coffee cups, which will work just as well. Barring either of those, you can make big giant custard in any oven safe ceramic dish you have. Custard forgives, it just needs a non-metal container that will hold up to some heat.
Preheat your oven to 350, and arrange your buttered containers in a deep pan, like an oblong cake pan.
Mix 4 already lightly beaten eggs, 1/2 cup of white sugar, 2 teaspoons pure vanilla extract (alternately, the seeds of one vanilla bean, if you’re feeling fancy or have one you don’t know what to do with), 1/2 teaspoon salt, 2 cups whole milk and 1 cup half and half. The last two ingredients need to be heated until they’re hot to the touch but not scalding. Mix gently until the sugar is dissolved. Pour the custard mix into the containers about 2/3 – 3/4 full. Sprinkle a little brown sugar on top of each of the custards.
Heat about a pint of water to near boiling and gently and carefully pour the water into the pan surrounding your custard. Make sure the water reaches the same level in the pan as the custard is in the dish – it will burn and stink up your house if you skimp on the water.
Slide (very carefully!) into the oven and bake for 20-30 minutes, until the custard is set around the edge and jiggly in the middle. Remove the pan (again, really carefully!) from the oven and pop out your custard containers and place them on a cooling rack for at least 20 minutes. They’ll finish cooking and setting while they cool. Cover in plastic when the threat of steam is passed and place in the fridge for at least an hour.
Preparing the Trefoils
Put one sleeve of Trefoils in a zipper top bag.
Smash. Leave some good sized bits.
Making it all Brulee
Pull your lightly chilled custards out of the fridge and arrange on a cookie sheet lined with foil. Sprinkle the smashed cookies over top of each custard. Meanwhile, melt a couple tablespoons of butter in the microwave. Drizzle the melted butter on top of the Trefoils, then sprinkle liberally with more brown sugar.
Turn on your broiler and use an oven mitt to move an oven rack to the top position. Slide the cookie sheet underneath the broiler and watch carefully for signs of browning – it can go from beautiful crispy golden brown to a hot, burnt mess in just a few second.
When your brulee is gorgeous and crispy brown, pull out the tray and place your delights back on a cooling rack for at least five minutes so you don’t burn your mouth.
Top with fresh fruit, a little bit of jam or just eat it as is, you’ll swear to be a Girl Scout supporter for the rest of your life.
Pardon my lack of pictures, these go really fast. By the time my camera was charged up there were four empty ramekins. The creme brulee shot in the thumbnail is from Morgefile