Description
Crème Brûlée Cookies combine the delicate creaminess of classic vanilla pastry cream with a tender sugar cookie base, topped with a caramelized sugar crust. These elegant cookies marry the luscious custard texture and rich flavor of crème brûlée with the comforting, buttery aroma of sugar cookies, finished with a caramelized sugar topping using a kitchen torch for that signature brûlée effect.
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 in)
- 1/2 cup (100 g) granulated white sugar (for the brûlée topping)
Instructions
- Prepare Vanilla Pastry Cream: Heat the milk in a medium saucepan over medium-low heat until steaming, then reduce heat to low and keep warm. In a large bowl, whisk together egg yolks, sugar, salt, vanilla bean paste, and cornstarch until pale yellow and smooth.
- Temper Egg Mixture: Slowly add one quarter of the warm milk into the egg mixture while whisking vigorously, then add the remaining milk and stir to combine.
- Cook the Pastry Cream: Transfer mixture back to the saucepan and cook over medium-low heat, whisking continuously for 8-12 minutes until thickened and soft peaks form.
- Finish Pastry Cream: Remove from heat and stir in cubed butter until fully incorporated. Cover the surface with plastic wrap to prevent skin formation and chill until completely cold.
- Prepare for Baking Cookies: Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Mix Dry Ingredients: Whisk together flour, baking powder, and salt in a large bowl and set aside.
- Cream Butter and Sugar: Using an electric mixer, beat 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 Dry and Wet Ingredients: Gradually add the dry ingredients on low speed, mixing just until the dough comes together.
- Shape Dough Balls: Scoop dough into large balls using a cookie scoop. Roll each ball in 1/2 cup granulated sugar.
- Arrange on Baking Sheets: Place sugared dough balls on parchment-lined sheets, slightly flattening each. Bake 6 cookies at a time.
- Bake Cookies: Bake for 9-10 minutes until set and lightly golden. Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Assemble Cookies: Fill a piping bag fitted with a small round tip with chilled pastry cream. Once cookies are cooled, pipe a dollop of pastry cream on top.
- Brûlée the Sugar Topping: Sprinkle about 1 teaspoon of granulated sugar on each pastry cream topping and use a kitchen torch to caramelize until golden and fragrant.
- Final Cooling and Serving: Let the caramelized sugar cool and harden for 10 minutes before serving. Add pastry cream topping just before serving to prevent sogginess.
Notes
- Use a kitchen torch for authentic brûlée effect; an oven broiler is not recommended as it may melt the pastry cream.
- Store pastry cream separately and assemble cookies just before serving to avoid soggy cookies.
- You can substitute vanilla bean paste with vanilla extract, but the paste provides richer flavor and speckled appearance.
- Ensure the pastry cream is fully chilled for easier piping and best texture.
- Cookies are best enjoyed fresh after assembly; leftovers should be refrigerated and consumed within 1-2 days.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert Cookies
- Method: Baking
- Cuisine: French-inspired
