Gluten-Free Creme Brulee Cookies Recipe

Gluten-Free Cookie Cups: 

SwissBake® Gluten-free Cookie Mix – 1000 g 
Unsalted Butter (softened) – 380 g 
Fresh Eggs (whole) – 200 g 

Chilled Creme Filling: 

SwissBake® Easy Creme Brulee Mix – 200 g 
Heavy Cream (35% fat) – 480 g 
Whole Milk – 360 g 

Caramel Crackle Top: 

Granulated Sugar – 250 g 
Water – 60 g 

(Optional: Add 1 tbsp glucose syrup for smoother texture and longer setting time) 

Prepare Crème Filling (Do This First): In a saucepan, combine the cream and milk. Slowly whisk in the SwissBake® Easy Crème Brûlée Mix until lump-free. Bring the mixture to a full boil over medium heat, stirring continuously. Boil for 30–60 seconds until thickened. Pour into a shallow dish and press cling film directly on the surface. Refrigerate for at least 30–40 hours or until firm and chilled. 

Prepare & Bake Cookie Cups: Pre-heat the oven to 180°C and line trays with parchment. In a planetary mixer with paddle attachment, combine the gluten-free cookie mix, softened butter, and eggs. Mix on low for 1 minute, scrape, then mix on medium for 3–4 minutes until smooth. Portion dough into 50–80 g balls. Bake for 14–17 minutes until golden around the edges. 

Important: While still hot and pliable, press a deep well into the center of each cookie using the back of a greased spoon. Cool on the tray for 8–12 minutes, then transfer to a wire rack. 

Final Assembly (à la minute): Once cookie cups are cool and the filling is chilled, whisk the crème filling to loosen and pipe neatly into the center of each cookie. 

Poured Caramel Crown (Before Serving): In a heavy-bottomed pan, heat sugar and water (plus optional glucose) without stirring. Swirl gently as it melts. Cook until deep amber. Immediately remove from heat and carefully drizzle hot caramel over the top of the chilled filling using a spoon. The caramel will harden within a minute, forming a crackling glass-like shell. Serve immediately. 

Caution: Hot sugar is dangerous. Work carefully.