Creme Brûlée Cookies
Delightful cookies topped with rich vanilla pastry cream and caramelized sugar.
Equipment
- Saucepan For making pastry cream.
- Mixing bowls For preparing dough and mixing ingredients.
- Parchment paper To line cookie sheets.
- Kitchen Torch For caramelizing sugar on top.
Ingredients
Vanilla Pastry Cream Ingredients
- 2.25 cups whole milk
- 1.125 cups granulated white sugar
- 0.125 tsp salt
- 1.5 tbsp vanilla bean paste
- 3.5 tbsp cornstarch
- 3 tbsp unsalted butter cut in cubes
Sugar Cookie Ingredients
- 2.5 cups all-purpose flour
- 0.5 tsp baking powder
- 0.5 tsp salt
- 1.25 cups granulated white sugar
- 1 cup unsalted butter softened
- 1 tbsp vanilla bean paste
- 0.5 cup granulated white sugar for rolling the dough
- 0.5 cup granulated white sugar for the brulee topping
Instructions
- In a saucepan, heat the milk until steaming, then keep warm on low heat.
- In a large bowl, whisk egg yolks, sugar, salt, vanilla, and cornstarch until smooth.
- Slowly add a bit of warm milk to the egg mixture, then combine with the rest of the milk.
- Transfer the mixture back to the saucepan and cook until thickened, stirring constantly.
- Remove from heat, add butter, cover with plastic wrap, and chill in the fridge.
- Preheat the oven to 350°F and line two cookie sheets with parchment paper.
- In a bowl, mix flour, baking powder, and salt.
- Cream butter and sugar until fluffy, then add egg and vanilla.
- Mix in the dry ingredients until a dough forms.
- Roll dough into balls, coat in sugar, place on cookie sheets, and flatten slightly.
- Bake for 9-10 minutes, then cool on a rack.
- Pipe the chilled pastry cream on top of each cookie.
- Sprinkle sugar on top and brulee with a kitchen torch until golden.
- Let the cookies cool for 10 minutes before serving.
Notes
Add pastry cream just before serving to prevent sogginess.