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Creme Brûlée Cookies

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Creme Brûlée Cookies combine the best of both worlds: chewy sugar cookies with a rich vanilla pastry cream topping and a crispy caramelized sugar crust. Inspired by the classic French dessert, these cookies offer all the flavors of crème brûlée in a bite-sized form.

  • Author: Tina
  • Prep Time: 1 hour 30 minutes
  • Cook Time: 9 minutes
  • Total Time: 1 hour 59 minutes
  • Yield: 24 cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: French
  • Diet: Vegetarian

Ingredients

For the 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 into cubes

For the 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)

For the Brûlée Topping:

1/2 cup (100 g) granulated white sugar (for the brûlée topping)

Instructions

  1. For the Vanilla Pastry Cream: Heat the milk in a medium saucepan over medium-low heat until steaming. In a large bowl, whisk together the egg yolks, sugar, salt, vanilla bean paste, and cornstarch until smooth and pale. Slowly pour 1/4 of the heated milk into the egg mixture, then add the rest, stirring to combine. Cook over medium-low heat until thickened, about 8-12 minutes. Stir in the butter and refrigerate until cool (about 30 minutes).
  2. For the Sugar Cookies: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. In a large bowl, whisk together the flour, baking powder, and salt. Cream the softened butter and sugar until fluffy. Add the egg and vanilla bean paste, mixing until pale. Gradually add the dry ingredients and mix until a dough forms. Roll dough into balls, coat with sugar, flatten slightly, and place on the baking sheet. Bake for 9-10 minutes, then cool on a wire rack.
  3. Assembling the Cookies: Once the cookies have cooled, pipe or spoon a generous amount of pastry cream onto each cookie. Sprinkle 1 teaspoon of sugar over the cream. Use a kitchen torch to carefully caramelize the sugar until golden brown, or broil for 1-2 minutes in the oven. Let the cookies cool for 10 minutes before serving.

Notes

  • For a chocolate twist, add mini chocolate chips to the cookie dough or fold them into the pastry cream.
  • Try flavored sugars for rolling the cookie dough, such as cinnamon-sugar or vanilla sugar.
  • Add lemon zest to the cookie dough for a citrusy note that complements the vanilla pastry cream.

Nutrition

Find it online: https://cheftinaskitchen.com/creme-brulee-cookies/