Description
These creme brûlée cookies are chewy, buttery sugar cookies topped with a rich and creamy vanilla pastry cream and finished with caramelized sugar for a delightful crunch. Perfect as an indulgent treat that combines the classic flavors of creme brûlée in a cookie form.
Ingredients
Scale
Vanilla Pastry Cream
- 2 1/4 cups whole milk (540 ml)
- 6 egg yolks
- 1 cup + 2 tbsp granulated white sugar (225 g)
- 1/8 tsp salt
- 1 1/2 tbsp vanilla bean paste
- 3 1/2 tbsp cornstarch (28 g)
- 3 tbsp unsalted butter, cut in cubes (42 g)
Sugar Cookies
- 2 1/2 cups all-purpose flour, spooned and leveled (313 g)
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 1/4 cup granulated white sugar (250 g)
- 1 cup unsalted butter, softened (224 g)
- 1 egg
- 1 tbsp vanilla bean paste
- 1/2 cup granulated white sugar (for rolling the dough in) (100 g)
- 1/2 cup granulated white sugar (for the brulee topping) (100 g)
Instructions
- Heat Milk: In a medium saucepan, heat the milk over medium-low heat just until it’s steaming. Then reduce heat to low and keep warm.
- Mix Egg Mixture: In a large bowl, whisk together egg yolks, sugar, salt, vanilla bean paste, and cornstarch until combined and pale yellow. The mixture will be thick initially but becomes smooth as you whisk.
- Temper Egg Mixture: Gradually add one quarter of the heated milk into the egg mixture while stirring vigorously, then add the remaining milk and stir to combine.
- Cook Pastry Cream: Transfer the mixture back into the saucepan and cook over medium-low heat for 8-12 minutes, whisking continuously until thickened and soft peaks form.
- Add Butter and Chill: Remove from heat, mix in the cubed butter until smooth. Cover with plastic wrap placed directly on the surface to prevent a skin from forming. Refrigerate until completely cold.
- Prepare Oven and Baking Sheets: Preheat oven to 350 degrees Fahrenheit. Line two cookie sheets with parchment paper and set aside.
- Mix Dry Ingredients: In a large bowl, whisk together flour, baking powder, and salt. Set aside.
- Cream Butter and Sugar: In another large bowl, beat softened butter and granulated sugar with an electric mixer on high speed until light and fluffy, about two minutes.
- Add Egg and Vanilla: Mix in the egg and vanilla bean paste on medium speed until pale and fluffy, 1-2 minutes.
- Add Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing on low speed just until the dough pulls together.
- Form Dough Balls: Scoop dough into balls using a large cookie scoop and roll each in the 1/2 cup sugar for rolling.
- Shape and Bake: Place dough balls on parchment-lined cookie sheets, slightly flatten each cookie. Bake for 9-10 minutes, then allow to cool on the sheet for 5 minutes before transferring to a wire rack to cool completely.
- Pipe Pastry Cream: Transfer chilled pastry cream to a piping bag fitted with a small round tip. Once cookies are cooled, pipe cream onto each cookie.
- Caramelize Sugar: Sprinkle about 1 teaspoon of sugar on top of each pastry cream-topped cookie. Use a kitchen torch to brûlée the sugar until golden brown and caramelized, emitting a roasted marshmallow aroma.
- Cool and Serve: Allow the cookies to cool for 10 minutes after torching. Serve immediately for best texture as the cookies can become soggy if left too long.
Notes
- For best results, add the pastry cream topping only when ready to serve to prevent sogginess.
- You can substitute vanilla bean paste with vanilla extract but paste provides more intense flavor.
- If you don’t have a kitchen torch, briefly broil the sugar topping in the oven watching carefully to avoid burning.
- Ensure the pastry cream is completely chilled before piping for proper consistency.
- Cookies can be stored in an airtight container without the pastry cream for up to 3 days; add cream fresh before serving.
- The cookies are best enjoyed the same day they are assembled.
Nutrition
- Serving Size: 1 cookie
- Calories: 220 kcal
- Sugar: 19 g
- Sodium: 80 mg
- Fat: 11 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 70 mg
