Creme Brulee Cookies with Caramelized Sugar Recipe

Ingredients

Vanilla Pastry Cream

• 2 1/4 cups whole milk (540 ml)
• 6 egg yolks
• 1 cup + 2 tbsp granulated white sugar (225 g)
• 1/8 tsp salt
• 1 1/2 tbsp vanilla bean paste
• 3 1/2 tbsp cornstarch (28 g)
• 3 tbsp unsalted butter, cut in cubes (42 g)

Sugar Cookies

• 2 1/2 cups all-purpose flour, spooned and leveled (313 g)
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 1/4 cup granulated white sugar (250 g)
• 1 cup unsalted butter, softened (224 g)
• 1 egg
• 1 tbsp vanilla bean paste
• 1/2 cup granulated white sugar (for rolling the dough in) (100 g)
• 1/2 cup granulated white sugar (for the brulee topping) (100 g)

Instructions

1. In a medium saucepan, heat the milk over medium-low heat just until it’s steaming, then reduce heat to low and keep warm until ready to use.
2. In a large bowl, whisk together egg yolks, sugar, salt, vanilla bean paste, and cornstarch until combined and pale yellow, starting thick but becoming smooth as you whisk.
3. Slowly add 1/4 of the warmed milk to the egg mixture while stirring vigorously, then stir in the remaining milk until fully combined.
4. Pour the mixture back into the saucepan and cook over medium-low heat for 8-12 minutes, whisking continuously until thick and soft peaks form.
5. Remove from heat, stir in the cubed unsalted butter until smooth. Cover the surface with plastic wrap to prevent skin forming and chill in fridge until completely cold.
6. Preheat oven to 350°F (177°C). Line two cookie sheets with parchment paper and set aside.
7. In a large bowl, whisk together flour, baking powder, and salt. Set aside.
8. In another large bowl, beat unsalted butter and granulated sugar together with an electric mixer on high speed until fluffy, about 2 minutes.
9. Mix in the egg and vanilla bean paste on medium speed until pale and fluffy, about 1-2 minutes.
10. Gradually add the dry ingredients to the wet mixture and mix on low speed until the dough just comes together.
11. Using a large cookie scoop, scoop dough into balls, then roll each ball in granulated sugar from a small bowl.
12. Place sugar-coated dough balls on parchment-lined baking sheets, slightly flatten each. Bake for 9-10 minutes until edges are set. Let cool on sheet for 5 minutes, then transfer to a wire rack to cool completely.
13. Fill a piping bag fitted with a small round tip with chilled pastry cream. Pipe a generous amount of cream on top of each cooled cookie just before serving.
14. Sprinkle about 1 teaspoon of sugar on top of each piped cookie. Using a kitchen torch, caramelize the sugar until golden brown and fragrant like toasted marshmallows.
15. Let the caramelized sugar topping cool and harden for 10 minutes before serving. Enjoy immediately to avoid sogginess.

Notes

• Make sure to chill the pastry cream completely before piping to prevent melting your cookies.
• Only add the pastry cream topping right before serving to keep the cookies from getting soggy.
• If you don’t have vanilla bean paste, pure vanilla extract can be used as a substitute but paste will give richer flavor and flecks of vanilla.
• Use a kitchen torch carefully to evenly caramelize the sugar without burning the pastry cream.
• If you don’t have a kitchen torch, you can briefly broil the sugar topping in the oven watching closely but the torch gives best color and texture.
• You can store the baked sugar cookies (without cream) in an airtight container for up to 3 days and add topping before serving.