Crème Brûlée Cookies
Ingredients
- 225 gUnsalted butter
at room temperature
- 250 gGranulated sugar
- 1Egg
at room temperature
- 1Egg yolk
at room temperature
- 1 tspVanilla extract
- 310 gAll purpose flour
- 1 ½ tspBaking soda
- 1 tspSalt
- 500 gWhole milk
3% fat
- 100 gGranulated sugar
- 80 gEgg yolk
approx. yolk of 4-5 eggs
- 25 gCorn starch
- 25 gAll purpose flour
- 2 tspVanilla bean paste
- 50 gUnsalted butter
82% fat, room temperature soft butter
- 50 gDemerara sugar
granulated sugar can work as well
Directions
Make the vanilla cookies
- 1
With an electric hand mixer cream room temperature butter with the sugar for a few minutes until light and fluffy.
- 2
Mix in the eggs and vanilla just until combined.
- 3
Mix flour, salt, and baking soda together, then add the mixture to the wet ingredients. Fold them together with the help of a rubber spatula.
- 4
Prepare 2-3 baking pans with parchment paper. Divide the dough into 12 equal balls (using a digital scale is handy or use an ice cream scopper) and place them onto the parchment paper, leaving enough space between them to be able to spread.
- 5
Chill the cookie dough for an hour.
- 6
Pre-heat oven to 175 C / 347°F (no fan). After one hour of chilling time, bake the cookies for 15 minutes.
- 7
Let the vanilla cookies rest for a few minutes, then carefully remove them from the parchment and cool them on a cooling rack. The cookies will further set as they cool.
Make the pastry cream
- 1
In a large enough bowl, with the help of a hand whisk, whisk together sugar and egg yolk until slightly fluffy for about 1-2 minutes.
- 2
Whisk in the corn starch, flour, and vanilla with until thoroughly incorporated and have a smooth paste.
- 3
Bring milk to boil in a saucepan on medium heat then remove it as soon as it starts simmering. Make sure it is simmering but not crazy boiling.
- 4
Pour the warm milk over the egg yolk mixture slowly while whisking vigorously with a hand whisk. This stage is effectively tempering the egg yolks and the mixture should already start to slightly thicken.
- 5
Pour the mixture back into the saucepan and cook on medium heat for a few minutes until it thickens. Concretely it is approximately 1 min after the first boil. It might get lumpy first, don't worry just keep whisking and the cream will get smooth and glossy. It's worth to keep a good quality (so that the milk won't burn in it) small/medium sized saucepan for making pastry cream only.
- 6
If in doubt, strain the pastry cream for a lump free, creamy end result.
- 7
Add in room temperature soft butter and mix with a Rubber spatula until completely incorporated. It is worth to add the butter in 3 stages and mix well after each addition.
- 8
Pastry cream needs to completely cool before using it. Place the cream into a shallow tin and cover the entire surface with plastic wrap to avoid skin forming on top. Refrigerate until using it.
Assemble
- 1
Please note that the caramelized sugar, after a few hours, will start to melt on top of the cookies so only make the brûlée top right before serving the cookies. Also, the pastry cream, if stayed too long, might make the cookies moist, so the entire assemble should be applied straight before serving.
- 2
When the cookies are no longer hot and the pastry cream cooled to room temperature, spread the pastry cream evenly on top of the cookies.
- 3
To make the brûlée top; sprinkle the top of the pastry cream with a thick layer of demerara sugar, then caramelize it in a few seconds with a blow torch.
- 4
Store any leftover cookies refrigerated in an air-tight container for 2-3 days. Sprinkle with some more sugar and apply the blow torch again before serving.
Crème Brûlée Cookies
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About this Recipe
Indulge in the Magic of Crème Brûlée Cookies
Prepare to have your dessert dreams come true with these irresistible Crème Brûlée Cookies! Forget choosing between your favorite classic French dessert and a comforting cookie – now you can have both in one extraordinary bite. This unique recipe takes the beloved rich, creamy custard and iconic crunchy topping of crème brûlée and marries it with a soft, chewy sugar cookie base, creating a truly spectacular treat that's perfect for any occasion.
Each cookie is a masterpiece of textures and flavors. You start with a gooey, soft sugar cookie base, baked to golden perfection. This provides the ideal foundation for the decadent, smooth pastry cream, which is infused with rich vanilla notes. But the magic truly happens with the signature crispy caramelized sugar topping. Just like a traditional crème brûlée, a sprinkle of demerara sugar is torched to a beautiful amber crust, offering that delightful crack and bittersweet crunch with every mouthful.
These Crème Brûlée Cookies aren't just a dessert; they're an experience. They're perfect for impressing guests at a dinner party, bringing to a potluck, or simply treating yourself to something truly special. The combination of the tender cookie, luscious cream, and dramatic caramelized crust makes them a standout among other cookies.
Tips for Crème Brûlée Cookie Perfection
- Torch it Right: A kitchen torch is essential for achieving that perfect caramelized crust. Keep the flame moving constantly to avoid burning.
- Chill for Success: Ensure your pastry cream is well-chilled before piping onto the cookies. This helps it set and makes for easier handling.
- Vanilla Power: Don't skimp on the vanilla bean paste in the pastry cream for the most authentic and rich flavor.
Serve these incredible Crème Brûlée Cookies with a warm cup of coffee or a delicate tea for an elevated dessert experience. They’re a true celebration of flavor and texture that cookie lovers will adore!