Creme Brûlée Cookies

When it comes to cookies, nothing quite matches the elegance and indulgence of Creme Brûlée Cookies. Combining the classic flavors of vanilla pastry cream and the delightful crunch of caramelized sugar, these cookies are perfect for special occasions or a luxurious treat. Let’s dive into the recipe and create these heavenly delights step by step.

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 into 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 brulee topping)

Directions

For the Vanilla Pastry Cream:

1. In a medium saucepan, heat the milk just until steaming. Turn the heat to low.
2. In a large bowl, whisk together the egg yolks, sugar, salt, vanilla bean paste, and cornstarch until the mixture is pale and smooth.
3. Gradually whisk in ¼ of the hot milk into the egg mixture, then add the remainder and mix thoroughly.
4. Return the mixture to the saucepan and cook over medium-low heat, stirring continuously until thick and creamy.
5. Remove from heat, stir in the butter until fully incorporated, cover with plastic wrap, and chill until ready to use.

For the Sugar Cookies:

1. Preheat your oven to 350°F (175°C) and line cookie sheets with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, and salt; set aside.
3. In a large bowl, cream the butter and sugar until light and fluffy. Add the egg and vanilla bean paste, mixing until the mixture is light.
4. Gradually mix in the dry ingredients just until the dough comes together.
5. Roll the dough into balls, coat in sugar, and place on the prepared cookie sheets, flattening each ball slightly.
6. Bake for 9-10 minutes or until the edges are lightly golden. Cool on a wire rack.

Assembling the Cookies:

1. Once the cookies are cooled, pipe the chilled pastry cream onto each cookie.
2. Sprinkle the tops generously with sugar, then use a kitchen torch to caramelize the sugar until it forms a crispy, golden-brown crust.
3. Allow the cookies to cool before serving, so the caramelized sugar hardens to a perfect crunch.

Quick Tips:

• Ensure your pastry cream is well chilled before piping it onto the cookies to maintain its shape and texture.
• If you don’t have a kitchen torch, you can place the sugar-topped cookies under a broiler for a few seconds, but watch them closely to avoid burning.

Final Thoughts:

These Creme Brûlée Cookies are sure to impress with their stunning presentation and irresistible flavor. The combination of creamy vanilla custard and crisp caramelized sugar atop a buttery sugar cookie is a match made in dessert heaven. Enjoy these cookies with a cup of tea or coffee, or serve them as a show-stopping dessert at your next gathering. Happy baking!

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