Description
These Creme Brûlée Cookies combine a rich vanilla pastry cream with tender sugar cookies, topped with caramelized sugar for a delightful twist on classic dessert flavors. Perfectly crisp on the outside and creamy inside, these cookies are an elegant treat for any occasion.
Ingredients
Scale
Vanilla Pastry Cream
- 2 1/4 cups (540 ml) whole milk
- 6 egg yolks
- 1 cup + 2 tbsp (225 g) granulated white sugar
- 1/8 tsp salt
- 1 1/2 tbsp vanilla bean paste
- 3 1/2 tbsp (28 g) cornstarch
- 3 tbsp (42 g) unsalted butter, cut in cubes
Sugar Cookies
- 2 1/2 cups (313 g) all-purpose flour, spooned and leveled
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 1/4 cup (250 g) granulated white sugar
- 1 cup (224 g) unsalted butter, softened
- 1 egg
- 1 tbsp vanilla bean paste
- 1/2 cup (100 g) granulated white sugar (for rolling the dough)
- 1/2 cup (100 g) granulated white sugar (for the brûlée topping)
Instructions
- Heat the Milk: In a medium saucepan, heat the milk over medium-low heat until steaming, then reduce heat to low and keep warm.
- Prepare Egg Mixture: In a large bowl, whisk together the egg yolks, sugar, salt, vanilla bean paste, and cornstarch until fully combined and pale yellow, thick at first but smooth as you whisk.
- Temper the Eggs: Gradually add 1/4 of the heated milk into the egg mixture while stirring vigorously, then add the remaining milk and mix to combine fully.
- Cook Pastry Cream: Pour the mixture back into the saucepan and cook over medium-low heat, whisking continuously for 8-12 minutes until it thickens and soft peaks form.
- Add Butter and Chill: Remove from heat, stir in the cubed butter until melted and combined, then cover with plastic wrap directly on the surface to prevent a skin and refrigerate until completely chilled.
- Preheat Oven: Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Mix Dry Ingredients: In a large bowl, whisk flour, baking powder, and salt; set aside.
- Cream Butter and Sugar: Using an electric mixer, cream together the softened butter and 1 1/4 cup sugar on high speed for about 2 minutes until fluffy.
- Add Egg and Vanilla: Mix in the egg and vanilla bean paste on medium speed until pale and fluffy, about 1-2 minutes.
- Combine Dough: Gradually add the dry ingredients on low speed, mixing just until the dough comes together.
- Form Cookies: Scoop dough into balls using a large cookie scoop; roll each ball in 1/2 cup sugar, place on prepared sheets, and slightly flatten each ball.
- Bake Cookies: Bake 6 cookies at a time for 9-10 minutes until edges are set but centers remain soft. Cool on baking sheets for 5 minutes, then transfer to wire racks to cool completely.
- Pipe Pastry Cream: Transfer chilled pastry cream to a piping bag fitted with a small round tip. Once cookies are cool, pipe cream onto each cookie.
- Brûlée Topping: Sprinkle about 1 teaspoon of sugar on top of the cream and use a kitchen torch to caramelize until golden brown and fragrant, about toasted marshmallow scent.
- Final Cooling: Let cookies sit for 10 minutes after torching before serving. Serve immediately for best texture to avoid sogginess.
Notes
- For best results, assemble cookies with pastry cream just before serving to prevent sogginess.
- You can substitute vanilla bean paste with vanilla extract, but the paste provides a richer flavor and speckled appearance.
- Use fresh eggs and quality unsalted butter for a smoother pastry cream and softer cookies.
- Store unassembled cookies in an airtight container at room temperature for up to 3 days.
- Chill pastry cream at least 3 hours or overnight to ensure it sets properly.
- If you don’t have a kitchen torch, you can place the sugared cookies under a broiler for a very short time, watching carefully to avoid burning.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 18 g
- Sodium: 70 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 70 mg
