Description
Creme Brûlée Cookies combine the classic dessert with a sugar cookie. You get a creamy vanilla filling and a crisp, caramelized sugar topping.
Ingredients
Scale
- 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
- 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 brulee topping)
Instructions
- For the Vanilla Pastry Cream: In a medium saucepan, heat the milk over medium-low heat just until it’s steaming. Then, turn heat down to low until ready to use.
- To a large bowl add the egg yolks, sugar, salt, vanilla and cornstarch and whisk until combined and a pale-yellow color.
- Add in 1/4 of the heated milk while stirring vigorously. Then, add the rest in and stir to combine.
- Transfer the mixture to the saucepan. Heat over medium-low heat and cook for 8-12 minutes, whisking continuously, until the mixture is thick and soft peaks form.
- Remove the pastry cream from the heat and transfer it to a bowl. Add in the butter and mix to combine. Place plastic wrap right on top of the pastry cream to prevent a skin from forming. Chill it in the fridge until completely cold.
- For the Sugar Cookies: Preheat your oven to 350 degrees. Line two cookie sheets with parchment paper and set aside.
- In a large bowl, whisk together the flour, baking powder and salt. Then set aside.
- In a large bowl cream together the butter and granulated sugar together with an electric mixer on high speed until fluffy, about two minutes.
- Add in the egg and vanilla and mix on medium speed until pale in color and fluffy, 1-2 minutes.
- Slowly add in the dry ingredients. Mix on low speed just until the dough pulls together.
- Scoop the dough into balls with a large cookie scoop. Roll into balls.
- Add sugar to a small bowl, then roll each cookie dough ball in sugar.
- Place the dough on to parchment-lined cookie sheets and slightly flatten each ball. (Bake 6 cookies at a time.)
- Bake the cookies for 9-10 minutes, then let them cool on the baking sheet for 5 minutes. Transfer the baked cookies to a cooling rack to finish cooling.
- Assembling the Cookies: Transfer the pastry cream to a piping bag fit with a small circular tip. Once the cookies are cooled, pipe pastry cream on top of each cookie.
- Sprinkle about 1 teaspoon of sugar over each and use a kitchen torch to brûlée the sugar until it is golden brown.
- Let the cookies cool for 10 minutes after torching, then enjoy!
Notes
- Add the pastry cream on top only when you’re ready to serve the cookies.
- The cookies get soggy after a few hours.
- Enjoy them right away.
Nutrition
- Serving Size: 1 cookie
- Calories: 250
- Sugar: 25g
- Sodium: 50mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 50mg