Description
Creme Brulee Cookies are an exquisite reinterpretation of the classic French dessert, offering a delightful fusion of a chewy cookie base, a creamy, subtly sweet custard center, and a signature crisp, caramelized sugar topping.
Ingredients
Scale
- 2 1/4 cups (540 ml) whole milk
- 6 egg yolks
- 1 cup + 2 tbsp (225 g) granulated white sugar (for custard)
- 1/8 tsp salt (for custard)
- 1 1/2 tbsp vanilla bean paste (for custard)
- 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, spooned and leveled
- 1/2 tsp baking powder
- 1/2 tsp salt (for cookie dough)
- 1 1/4 cup (250 g) granulated white sugar (for cookie dough)
- 1 cup (224 g) unsalted butter, softened
- 1 egg
- 1 tbsp vanilla bean paste (for cookie dough)
- 1/2 cup (100 g) granulated white sugar (for topping)
Instructions
- In a medium bowl, whisk together 2 1/2 cups all-purpose flour, 1/2 tsp baking powder, and 1/2 tsp salt. Set aside.
- In a stand mixer, cream 1 cup softened unsalted butter with 1 1/4 cup granulated white sugar for 2-3 minutes until light and fluffy. Beat in 1 egg, then 1 tbsp vanilla bean paste until smooth.
- Gradually add dry ingredients to wet, mixing on low speed until just combined. Do not overmix. Cover and refrigerate dough for at least 1 hour, or overnight.
- In a heatproof bowl, whisk 6 egg yolks with 1 cup + 2 tbsp granulated white sugar until pale and slightly thickened. Set aside.
- In a small saucepan, combine 2 1/4 cups whole milk, 1 1/2 tbsp vanilla bean paste, and 1/8 tsp salt. Heat over medium-low until it just simmers around the edges. Do not boil.
- Slowly ladle half of the hot milk mixture into the egg yolk mixture, whisking constantly. Pour the tempered egg mixture back into the saucepan with the remaining hot milk. Cook over medium-low heat, stirring constantly, for 5-8 minutes until thickened to coat the back of a spoon (170°F-175°F).
- Remove custard from heat, pour through a fine-mesh sieve into a clean bowl. Cover surface directly with plastic wrap and refrigerate for at least 2 hours until completely chilled and firm.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment. Scoop 2 tbsp of chilled cookie dough, roll into a ball, and create a deep indentation in the center. Spoon 1-1 1/2 tsp of chilled custard filling into each well. Place on prepared baking sheets.
- Bake for 12-15 minutes, or until edges are lightly golden and custard is set. Cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely. Cookies MUST be fully cooled before caramelizing.
- Once cookies are completely cool, sprinkle a generous amount (1/2 to 1 tsp) of granulated white sugar evenly over the custard filling of each cookie. Using a kitchen torch, wave the flame evenly over the sugar until it melts, bubbles, and turns an amber-brown, forming a hard, crackly shell. Keep flame moving to prevent burning.
- Allow caramelized sugar to harden for a minute or two. Serve immediately for best crispness. Store at room temperature in an airtight container for up to 2-3 days; re-torch if needed to restore crispness.
Notes
- Customize the sweetness of the custard by adjusting sugar levels.
- Experiment with different flavors of vanilla paste or extract.
- Ensure the cookies are completely cool before caramelizing for best results.
- Prep Time: 2 hours
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 15 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 40 mg