Creme Brûlée Cookies Vanilla (Print Version)
# Ingredients:
→ Vanilla Pastry Cream
01 -
2 1/4 cups (540 ml) whole milk
02 -
6 egg yolks
03 -
1 cup + 2 tbsp (225 g) granulated white sugar
04 -
1/8 tsp salt
05 -
1 1/2 tbsp vanilla bean paste
06 -
3 1/2 tbsp (28 g) cornstarch
07 -
3 tbsp (42 g) unsalted butter, cubed
→ Sugar Cookies
08 -
2 1/2 cups (313 g) all-purpose flour, spooned and leveled
09 -
1/2 tsp baking powder
10 -
1/2 tsp salt
11 -
1 1/4 cup (250 g) granulated white sugar
12 -
1 cup (224 g) unsalted butter, softened
13 -
1 egg
14 -
1 tbsp vanilla bean paste
15 -
1/2 cup (100 g) granulated white sugar (for rolling the dough in)
16 -
1/2 cup (100 g) granulated white sugar (for the brulee topping)
# Instructions:
01 -
In a medium saucepan, heat milk over medium-low heat until steaming. Reduce heat to low. In a large bowl, whisk egg yolks, sugar, salt, vanilla, and cornstarch until smooth. Gradually stir in heated milk while whisking vigorously. Transfer mixture back to the saucepan. Cook over medium-low heat, whisking continuously, until thickened and soft peaks form (8-12 minutes). Remove from heat, add butter, and stir to combine. Place plastic wrap on top of the cream to prevent skin formation. Chill completely in the fridge.
02 -
Preheat oven to 350°F (175°C). Line two cookie sheets with parchment paper and set aside.
03 -
In a large bowl, whisk flour, baking powder, and salt. Set aside.
04 -
In another large bowl, cream together softened butter and sugar with an electric mixer on high speed until fluffy (about 2 minutes). Add egg and vanilla, beating on medium speed until pale and fluffy (1-2 minutes).
05 -
Gradually add the dry ingredients to the wet mixture. Mix on low speed just until a dough forms.
06 -
Scoop the dough into balls using a large cookie scoop. Roll the dough balls in 1/2 cup (100 g) of sugar until evenly coated.
07 -
Place coated dough balls on parchment-lined sheets, spacing them to bake 6 per batch. Flatten slightly. Bake for 9-10 minutes. Let cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack.
08 -
Transfer chilled pastry cream to a piping bag with a small circular tip. Pipe cream onto cooled cookies.
09 -
Sprinkle 1 teaspoon of granulated sugar on top of each cookie. Use a kitchen torch to caramelize the sugar until it turns golden brown and aromatic. Cool for 10 minutes before serving.
10 -
Assemble the cookies with pastry cream and brûlée topping just before serving to prevent them from becoming soggy. Enjoy immediately.
# Notes:
01 -
To avoid sogginess, assemble cookies only when ready to serve. Refrigerate pastry cream until use.