Description
Crème Brûlée Cookies combine the rich, creamy texture of classic vanilla pastry cream with a crisp, buttery cookie shell. These delightful treats feature a smooth custard center that is caramelized with sugar on top, offering a perfect balance of creamy and crunchy in every bite. Perfect for impressing at gatherings or indulging as a luxurious snack.
Ingredients
Scale
Pastry Cream
- 2 1/4 cups whole milk
- 6 egg yolks
- 1 cup granulated sugar (divided)
- 1/8 tsp salt
- 1 1/2 tbsp vanilla bean paste
- 2 tsp cornstarch
- 2 tbsp unsalted butter
Cookie Dough
- 2 1/2 cups all-purpose flour
- 1 cup unsalted butter, softened
- 1 egg
- 1/2 cup granulated sugar (additional for dough)
- 1 tsp baking powder
- 1/4 tsp salt
- 1 1/2 tbsp vanilla bean paste
Topping
- Granulated sugar for rolling and caramelizing
Instructions
- Prepare the vanilla pastry cream: In a saucepan, heat the whole milk with half of the granulated sugar over medium heat until warm but not boiling. In a mixing bowl, whisk together egg yolks, remaining sugar, salt, and cornstarch until smooth. Gradually pour the warm milk into the egg mixture while whisking constantly to temper the eggs. Return the mixture to the saucepan and cook over medium heat, stirring constantly until it thickens to a pudding-like consistency. Remove from heat; stir in the vanilla bean paste and butter until fully incorporated. Transfer to a bowl, cover with plastic wrap directly on the surface to prevent a skin from forming, and refrigerate until completely cooled.
- Make the cookie dough: Preheat oven to 350°F (175°C). In a large bowl, cream the softened butter and 1/2 cup granulated sugar until light and fluffy, about 3-4 minutes with an electric mixer. Beat in the egg and vanilla bean paste until combined. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until a soft dough forms. Chill the dough for about 15 minutes if too soft to handle.
- Assemble the cookies: Scoop dough portions roughly 1 tablespoon each. Flatten gently in your palm, place a spoonful of chilled pastry cream in the center, then carefully fold and seal the dough around the custard to form a ball. Roll each ball in granulated sugar to coat fully. Place the cookies on a parchment-lined baking sheet, spacing them about 2 inches apart.
- Bake the cookies: Bake in the preheated oven for approximately 9 minutes, or until the edges turn golden and the cookies are just set. Avoid overbaking to keep the custard filling soft.
- Caramelize the topping: Allow the cookies to cool completely on the baking sheet. Sprinkle a thin layer of granulated sugar over the tops of the cooled cookies. Using a kitchen torch, carefully caramelize the sugar until deep golden and crisp. Alternatively, place the cookies under a broiler for 1-2 minutes, watching closely to prevent burning. Let the caramelized sugar set before serving.
Notes
- Use vanilla bean paste for an authentic vanilla flavor and tiny specks of vanilla in your pastry cream.
- Ensure the pastry cream is completely cooled before assembling the cookies to prevent dough from becoming soggy.
- When sealing the dough around the pastry cream, work gently to avoid breaking the custard inside.
- If you don’t have a kitchen torch, the oven broiler method works well but requires close attention.
- Store cookies in an airtight container in the refrigerator and consume within 3 days for optimal freshness.
