Description
Indulge in these delightful Creme Brûlée Cookies featuring a rich vanilla pastry cream nestled atop soft sugar cookies, finished with a caramelized sugar brûlée topping. This recipe combines classic French dessert elements into a handheld treat perfect for special occasions or a luxurious everyday snack.
Ingredients
Units
Scale
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 in cubes
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)
- 1/2 cup (100 g) granulated white sugar (for the brûlée topping)
Instructions
- Heat Milk: In a medium saucepan, heat the whole milk over medium-low heat until steaming, then reduce heat to low and keep warm.
- Mix Egg Yolks and Sugar: In a large bowl, whisk together the egg yolks, granulated sugar, salt, vanilla bean paste, and cornstarch until pale yellow and smooth.
- Temper Egg Mixture: Gradually add 1/4 of the warm milk into the egg mixture while stirring vigorously, then add the remaining milk and combine thoroughly.
- Cook Pastry Cream: Pour the mixture back into the saucepan and cook over medium-low heat, whisking constantly for 8-12 minutes until thick and soft peaks form.
- Finish Pastry Cream: Remove from heat, stir in the cubed unsalted butter until smooth, cover with plastic wrap directly on the surface to prevent skin formation, and refrigerate until completely chilled.
- Prepare Oven and Baking Sheets: Preheat the oven to 350°F (175°C). Line two cookie sheets with parchment paper.
- Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, and salt.
- Cream Butter and Sugar: Using an electric mixer on high speed, beat the softened butter and granulated sugar until 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.
- Incorporate Dry Ingredients: Gradually add the flour mixture to the wet ingredients, mixing on low speed just until the dough comes together.
- Form Cookie Dough Balls: Scoop the dough with a large cookie scoop and roll into balls, then roll each ball in granulated sugar.
- Arrange on Baking Sheets: Place the sugar-coated dough balls on the prepared parchment-lined sheets and gently flatten each slightly. Bake 6 cookies at a time.
- Bake Cookies: Bake for 9-10 minutes, remove from oven, and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Assemble Cookies: Fill a piping bag fitted with a small round tip with the chilled vanilla pastry cream. Pipe cream onto each cooled cookie.
- Brûlée Sugar Topping: Sprinkle about 1 teaspoon of sugar on top of each piped pastry cream. Using a kitchen torch, caramelize the sugar until golden brown and fragrant like roasted marshmallows.
- Serve: Allow the brûléed cookies to cool for 10 minutes after torching, then enjoy immediately. Add pastry cream only when ready to serve to avoid sogginess.
Notes
- Ensure to chill the pastry cream completely for best piping results and flavor.
- Only add pastry cream just before serving; cookies may become soggy if assembled too early.
- A kitchen torch is essential for the brûlée step; do not use the oven broiler as it may melt the pastry cream.
- For best texture, bake only 6 cookies at a time to ensure even cooking.
- Vanilla bean paste provides a richer vanilla flavor but can be substituted with vanilla extract if unavailable.
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 20g
- Sodium: 90mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 0.5g
- Protein: 3g
- Cholesterol: 70mg
