Description
Creme brûlée cookies blend French pastry elegance with American cookie charm. Delicate vanilla-infused shortbread crumbles beneath a crackling caramelized sugar topping, delivering a luxurious dessert experience in one irresistible bite.
Ingredients
Scale
Crème Brûlée Cookies
Main Ingredients:
- 2 ½ cups (313 g) all-purpose flour
- 1 ¼ cup (250 g) granulated white sugar
- 1 cup (224 g) unsalted butter
- 2 ¼ cups (540 ml) whole milk
- 6 egg yolks
Flavoring and Enhancing Ingredients:
- 1 ½ tablespoons vanilla bean paste
- 1 tablespoon vanilla bean paste
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1/8 teaspoon salt
Supplemental Ingredients:
- 3 ½ tablespoons (28 g) cornstarch
- 3 tablespoons (42 g) unsalted butter
- 1 egg
- ½ cup (100 g) granulated white sugar (for rolling the dough)
- ½ cup (100 g) granulated white sugar (for brulee topping)
- 1 cup + 2 tablespoons (225 g) granulated white sugar
Instructions
- Prepare the vanilla pastry cream by gently warming milk in a saucepan until it steams, then reduce heat to low.
- In a spacious mixing bowl, thoroughly combine egg yolks, granulated sugar, fine salt, pure vanilla extract, and cornstarch until the mixture transforms into a pale, silky consistency.
- Carefully introduce approximately one-quarter of the heated milk into the egg mixture, whisking continuously to temper, then incorporate the remaining warm milk, blending smoothly.
- Transfer the liquid back to the saucepan, cooking over medium-low temperature while stirring consistently until the mixture thickens and develops a luxurious, creamy texture.
- Remove from heat source, fold in unsalted butter until fully integrated, then shield with plastic wrap and refrigerate until thoroughly chilled.
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius) and line baking sheets with parchment paper.
- Sift together all-purpose flour, baking powder, and kosher salt in a separate bowl, setting aside.
- Using an electric mixer, cream room-temperature butter with granulated sugar until light and fluffy, then introduce egg and vanilla extract, mixing until well combined.
- Gradually fold dry ingredients into the butter mixture, mixing just until the dough coheres without overmixing.
- Shape dough into uniform balls, roll in additional granulated sugar, and arrange on prepared baking sheets, gently pressing to flatten.
- Bake for 9-10 minutes until edges are lightly golden, then transfer to a wire rack for complete cooling.
- Once cookies have reached room temperature, pipe chilled pastry cream onto each cookie’s surface.
- Generously sprinkle refined sugar across the cream layer, then use a culinary torch to caramelize the sugar until it turns a deep amber color.
- Allow cookies to rest for a few minutes, permitting the caramelized sugar to set before serving.
Notes
- Prep these delightful cookies ahead of time, with pastry cream chilling up to 2 days before assembling.
- Ensure egg yolks are whisked thoroughly to prevent lumpy pastry cream and achieve silky smooth texture.
- Use a kitchen torch carefully when caramelizing sugar to create that classic crème brûlée crispy top without burning.
- Store assembled cookies in refrigerator for maximum 24 hours to maintain crisp sugar coating and fresh cream.
- Room temperature ingredients help butter cream more evenly and create better cookie texture.
- Cornstarch is crucial for thickening pastry cream, so measure precisely for perfect consistency.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 24
- Calories: 240 kcal
- Sugar: 18 g
- Sodium: 70 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.5 g
- Carbohydrates: 30 g
- Fiber: 0.5 g
- Protein: 3 g
- Cholesterol: 55 mg