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Creme Brûlée Cookies

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Indulge in the delightful experience of making Creme Brûlée Cookies, a unique blend of chewy and creamy textures that will satisfy your sweet tooth. These cookies are filled with rich vanilla pastry cream and topped with a perfectly caramelized sugar layer, offering an unforgettable treat for any occasion. Simple enough for novice bakers yet impressive enough to wow your guests, these cookies are sure to become a favorite in your dessert repertoire.

Ingredients

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  • 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

  1. Prepare the vanilla pastry cream by heating milk and half of the sugar until simmering. Whisk egg yolks, cornstarch, salt, and remaining sugar in a bowl. Slowly combine hot milk with the egg mixture and return to heat until thickened. Stir in butter and vanilla bean paste, then refrigerate until cool.
  2. Preheat oven to 350°F (175°C). Beat softened butter and sugar until fluffy; add egg and vanilla bean paste. In another bowl, whisk flour, baking powder, and salt before combining with wet ingredients.
  3. Scoop dough onto parchment-lined baking sheets, pressing an indentation into each cookie. Bake for about 9 minutes or until edges are golden but centers remain soft. Cool on racks.
  4. Once cooled, fill each cookie’s indentation generously with pastry cream and sprinkle sugar on top. Caramelize using a torch or broiler until golden brown.

Nutrition

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