Crème brûlée cookies combine the buttery richness of sugar cookies with the creamy decadence of vanilla pastry cream and the iconic caramelized sugar topping. These indulgent cookies are a show-stopper, perfect for special occasions or when you want to treat yourself to something extraordinary. Let’s dive into this unique recipe that brings the flavors and textures of crème brûlée to a handheld delight.
Ingredients
For the Vanilla Pastry Cream:
- 2¼ cups (540 ml) whole milk
- 6 egg yolks
- 1 cup + 2 tablespoons (225 g) granulated white sugar
- ⅛ tsp salt
- 1½ tbsp vanilla bean paste
- 3½ tbsp (28 g) cornstarch
- 3 tbsp (42 g) unsalted butter, cubed
For the Sugar Cookies:
- 2½ cups (313 g) all-purpose flour, spooned and leveled
- ½ tsp baking powder
- ½ tsp salt
- 1¼ cups (250 g) granulated white sugar
- 1 cup (224 g) unsalted butter, softened
- 1 egg
- 1 tbsp vanilla bean paste
- ½ cup (100 g) granulated white sugar (for rolling the dough)
- ½ cup (100 g) granulated white sugar, for the brûlée topping
Instructions
- Heat the Milk: In a medium saucepan, heat the milk over medium heat until it’s just starting to steam. Do not let it boil.
- Whisk Egg Yolks and Sugar: In a separate bowl, whisk together the egg yolks, sugar, salt, and vanilla bean paste until smooth.
- Temper the Egg Mixture: Slowly pour about ½ cup of the hot milk into the egg mixture, whisking constantly to prevent curdling. Slowly pour the tempered mixture back into the saucepan with the rest of the milk.
- Thicken the Cream: Cook the mixture over medium heat, stirring constantly, until it thickens and starts to bubble.
- Cool the Pastry Cream: Transfer the pastry cream to a bowl, cover with plastic wrap (pressing it directly onto the surface to prevent a skin from forming), and refrigerate for at least 2 hours.
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- Mix Dry Ingredients : In a medium bowl, whisk together the flour, baking powder, and salt.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and sugar with an electric mixer on medium speed until light and fluffy, about 2–3 minutes. Beat in the egg and vanilla bean paste until combined.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, mixing until a dough forms.
- Roll and Coat: Scoop out 1½-tablespoon-sized portions of dough and roll them into balls. Roll each ball in the granulated sugar for coating. Arrange the dough balls on the prepared baking sheets, leaving about 2 inches of space between each.
- Bake: Bake for 10–12 minutes, or until the edges are set and the centers are slightly soft. Let cool completely on the baking sheets.
- Add Pastry Cream: Using a spoon or piping bag, dollop or pipe a small amount of chilled vanilla pastry cream onto the center of each cooled cookie.
- Caramelize the Sugar: Sprinkle a thin, even layer of granulated sugar (from the brûlée topping ingredients) over the pastry cream. Use a kitchen torch to melt and caramelize the sugar until golden and crisp.
- Let it Set: Allow the caramelized topping to cool for a few minutes, letting it firm up before serving.
Conclusion
Crème brûlée cookies are the ultimate fusion of two beloved desserts, offering the buttery crispness of sugar cookies, the smooth creaminess of vanilla pastry cream, and the signature crunch of caramelized sugar. Each bite is a symphony of flavors and textures, making these cookies an unforgettable treat. Impress your guests or indulge in a special moment by baking these luxurious cookies today!