CRÈME BRÛLÉE COOKIES

Ingredients

For The Vanilla Pastry Cream

  • 2 ¼ cups / 540 ml whole milk

  • 6 egg yolks

  • 1 cup + 2 tbsp / 225 g granulated white sugar

  • ⅛ tsp salt

  • 1 ½ tbsp vanilla bean paste

  • 3 ½ tbsp / 28 g cornstarch

  • 3 tbsp / 42 g unsalted butter, cubed

For The Sugar Cookies

  • 2 ½ cups / 313 g all-purpose flour

  • ½ tsp baking powder

  • ½ tsp salt

  • 1 ¼ 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 sugar (for rolling)

  • ½ cup / 100 g granulated sugar (for brulee topping)

Method

  1. Heat Milk: In a medium saucepan, heat the milk over medium-low until steaming. Turn heat to low to keep it warm.

  2. Whisk Base: In a large bowl, whisk together the egg yolks, sugar, salt, vanilla, and cornstarch until the mixture is smooth and pale yellow.

  3. Temper & Thicken: Vigorously whisk ¼ of the hot milk into the egg mixture. Once combined, stir in the rest of the milk and return the entire mixture to the saucepan.

  4. Cook Cream: Cook over medium-low heat for 8–12 minutes, whisking constantly, until the mixture is thick and soft peaks form.

  5. Chill: Remove from heat and stir in the cubed butter. Transfer to a bowl and press plastic wrap directly onto the surface to prevent a skin from forming. Chill in the fridge until completely cold.

  6. Prep Oven: Preheat your oven to 175°C / 350°F and line two baking sheets with parchment paper.

  7. Dry Ingredients: Whisk the flour, baking powder, and salt together in a bowl and set aside.

  8. Cream Butter: In a separate bowl, cream the butter and sugar with an electric mixer on high until fluffy (about 2 minutes).

  9. Combine: Mix in the egg and vanilla on medium speed until pale. Slowly add the dry ingredients on low speed just until the dough pulls together.

  10. Roll & Bake: Scoop and weigh the dough into 55 g balls. Roll them in the ½ cup of sugar, place on the sheets, and slightly flatten. Bake for 9–10 minutes.

  11. Cool: Let the cookies rest on the sheet for 5 minutes before transferring to a rack to cool completely.

  12. Assemble: Pipe the chilled pastry cream onto the cooled cookies.

  13. Brulee: Sprinkle 1 tsp of sugar over the cream on each cookie. Use a kitchen torch to melt the sugar until golden brown and bubbly.

  14. Finish: Let the sugar set for 10 minutes before serving.