Crème Brûlée Cookies

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  1. Surely that boiling sugar will melt the Crème? Did you try pouring the Brûlée into the top circle of biscuit on a silicone sheet and transferring it once cold, but either way it needs to be placed on the bottom just before serving because contact for too long with the custard will melt it back to syrup.

  2. This is actually very creative and I wanna try it out. Did anyone try it? I'm curious to know if the custard part comes out well in the microwave or if its just better to do on the stove. And does the caramel have a bitter taste?

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