Creme Brulee Cookie Lasagna

Creme Brulee Cookie Lasagna

Creme Brulee Cookie Lasagna


●   250g Butter Wafer cookies

●      3 tbsp cocoa powder

●      4 tbsp of butter, melted

●      7 eggs yolk

●      4 cups milk (1l)

●      ½ cup of sugar

●      2 tsp cornstarch

●      ½ tsp vanilla extract

●      1/4 cup sugar for caramelizing tops after cooking



Step 1

 Place the butter cookies into a food processor and process until you have fine crumbs. Add the cocoa powder and the melted butter and mix until moistened.

Step 2

Line the bottom of form with parchment paper, scoop ½ of the mixture into the pan, and press it down into one layer. Put to the refrigerator to chill while making the filling.

Step 3

 In a large mixing bowl, beat together the egg yolks with the cornstarch; add sugar and mix until the sugar is dissolved.


Step 4

 Add the milk and the vanilla; transfer the mix in a saucepan and cook on low – medium heat, stirring continuously. Let cool at room temperature.

Step 5

Remove the pan from the refrigerator, put ½ of the filling onto the crust, and spread it around into one layer. Let chill in the refrigerator for about 1 hour.

Step 6

 Remove the form from the fridge and cover with the remaining crust. Let refrigerate during 15 minutes and spread the remaining creme.


Step 7

 Sprinkle about 1/4 cup of sugar over the top. Using a hand-held torch melt the sugar until a burnt caramel is made and serve.


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