Description
Soft, chewy Creme Brûlée Cookies topped with creamy vanilla pastry cream and caramelized sugar.
Ingredients
Scale
- 2 1/4 cups (540 ml) whole milk
- 6 egg yolks
- 1 cup 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
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 1/4 cups (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
- 1/2 cup (100 g) granulated white sugar for brulee topping
Instructions
- Heat the milk in a medium saucepan over medium-low heat until it begins to steam. Reduce heat to low and set aside.
- In a large bowl, whisk together the egg yolks, sugar, salt, vanilla paste, and cornstarch until smooth and pale yellow.
- Gradually add 1/4 of the warmed milk to the egg mixture, whisking constantly. Then, pour in the remaining milk and whisk to combine.
- Transfer the mixture back to the saucepan and cook over medium-low heat for 8-12 minutes, whisking continuously until the cream thickens and forms soft peaks.
- Remove from heat and stir in the butter until fully melted and incorporated. Pour into a bowl and cover with plastic wrap directly on the surface to prevent a skin from forming. Chill in the fridge until completely cold.
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Whisk together the flour, baking powder, and salt in a large bowl, then set aside.
- Cream together the softened butter and sugar in a large bowl using an electric mixer on high speed for about 2 minutes until fluffy.
- Add the egg and vanilla, and mix on medium speed until the dough is light and pale, about 1-2 minutes.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until a dough forms.
- Scoop the dough using a large cookie scoop and roll into balls. Roll each dough ball in sugar until coated.
- Place the dough balls on the parchment-lined baking sheets, gently pressing them down to slightly flatten. Bake for 9-10 minutes. Let cool on the sheets for 5 minutes before transferring to a wire rack.
- Transfer the cooled pastry cream into a piping bag fitted with a small round tip. Once the cookies are cool, pipe the pastry cream onto each cookie.
- Sprinkle about 1 teaspoon of sugar on top of each cookie and use a kitchen torch to caramelize the sugar until golden brown and bubbly.
- Allow the cookies to cool for about 10 minutes before serving.
Notes
- Serve immediately after topping with pastry cream to prevent the cookies from becoming soggy.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 16 g
- Sodium: 85 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 0 g
- Protein: 2 g
- Cholesterol: 40 mg