Creme Brûlée Cookies

Crème Brûlée Cookies

Crème Brûlée Cookies are a delightful fusion of two beloved desserts: crème brûlée and sugar cookies. With a rich vanilla pastry cream and a caramelized sugar topping, these cookies are sure to impress your family and friends. Let’s dive into the recipe and learn how to make these elegant treats.

Ingredients

For the Vanilla Pastry Cream:

• 2 ¼ cups (540 ml) whole milk
• 6 egg yolks
• 1 cup + 2 tablespoon (225 g) granulated white sugar
• 1/8 teaspoon salt
• 1 ½ tablespoon vanilla bean paste
• 3 ½ tablespoon (28 g) cornstarch
• 3 tablespoon (42 g) unsalted butter, cut in cubes

For the Sugar Cookies:

• 2 ½ cups (313 g) all-purpose flour, spooned and leveled
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 ¼ cup (250 g) granulated white sugar
• 1 cup (224 g) unsalted butter, softened
• 1 egg
• 1 tablespoon vanilla bean paste
• ½ cup (100 g) granulated white sugar (for rolling the dough in)
• ½ cup (100 g) granulated white sugar (for the brûlée topping)

Directions

For the Vanilla Pastry Cream:

1. Heat the Milk:
   • In a medium saucepan, heat the milk just until steaming. Turn heat to low.
2. Prepare the Egg Mixture:
   • In a large bowl, whisk together egg yolks, sugar, salt, vanilla bean paste, and cornstarch until the mixture is pale and smooth.
3. Combine and Cook:
   • Gradually whisk in ¼ of the hot milk into the egg mixture to temper the eggs.
   • Add the remaining hot milk and mix thoroughly.
   • Return the mixture to the saucepan and cook over medium-low heat, stirring continuously until it thickens and becomes creamy.
4. Add Butter and Chill:
   • Remove from heat, stir in the butter until fully melted.
   • Cover the pastry cream with plastic wrap, ensuring the wrap touches the surface to prevent a skin from forming.
   • Chill in the refrigerator until ready to use.

For the Sugar Cookies:

1. Preheat Oven:
   • Preheat your oven to 350°F (175°C) and line your cookie sheets with parchment paper.
2. Prepare Dry Ingredients:
   • In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. Cream Butter and Sugar:
   • In a large bowl, cream together the butter and sugar until light and fluffy.
   • Add the egg and vanilla bean paste, mixing until the mixture is light and well combined.
4. Combine Wet and Dry Ingredients:
   • Gradually mix in the dry ingredients just until the dough comes together. Do not overmix.
5. Shape and Bake:
   • Roll the dough into balls, then roll each ball in the granulated sugar.
   • Place the dough balls on the prepared cookie sheets, flattening each slightly with your hand.
   • Bake for 9-10 minutes or until the edges are lightly golden.
   • Allow the cookies to cool on a wire rack.

Assembling the Cookies:

1. Pipe the Pastry Cream:
   • Once the cookies are completely cooled, pipe the chilled vanilla pastry cream onto each cookie.
2. Caramelize the Sugar:
   • Sprinkle a thin, even layer of granulated sugar over the pastry cream.
   • Use a kitchen torch to caramelize the sugar until it is golden brown and crisp. Be careful not to burn the sugar.
3. Let Cool and Serve:
   • Allow the caramelized sugar to cool and harden before serving the cookies.

Final Touches

These Crème Brûlée Cookies are best enjoyed fresh, with the caramelized sugar providing a delightful crunch against the creamy vanilla filling and the soft sugar cookie base. Perfect for a sophisticated dessert option or a luxurious treat with your afternoon tea, these cookies will become a favorite in no time.

Recipe Information

• Prep Time: 30 minutes
• Cooking Time: 20 minutes
• Total Time: 50 minutes + chilling
• Calories: 210 kcal per serving
• Servings: 15 cookies

Enjoy making and savoring these delicious Crème Brûlée Cookies, and don’t forget to share your creations with us on social media! Happy baking!

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